Egg Cups
These taste great warm or cold! I often grab a cold one from the fridge on my way out the door in the morning.
These taste great warm or cold! I often grab a cold one from the fridge on my way out the door in the morning.
- Carbohydrate 4.818325 g
- Cholesterol 1080.43333333333 mg
- Fat 28.0611166666667 g
- Fiber 0.11200000166893 g
- Protein 36.9626666666667 g
- Saturated Fat 9.1831525 g
- Serving Size 1 1 Serving (287g)
- Sodium 805.120833333333 mg
- Sugar 4.70632499833107 g
- Trans Fat 4.89022916666666 g
- Calories 420 calories
Step-by-step
- Spray cupcake pan with non-stick spray.
- Line each cup with a slice of turkey.
- Crack an egg in each cup.
- Sprinkle onion in each cup.
- Use fork to gently swirl to mix lightly.
- Sprinkle top with cheese.
- Bake 375 for 20-30 minutes
Eggs anchor this entire preparation, supplying both the structural protein network and the fats required to carry volatile aroma compounds. Whole eggs contain roughly seventy-five percent water and twelve percent protein; applying dry heat causes those proteins to denature and cross-link, trapping moisture inside a rigid gel matrix. Overcooking forces that trapped water out of the protein bonds, resulting in a rubbery texture and sulfurous aromas caused by hydrogen sulfide release.
Controlling oven temperature at 375 degrees Fahrenheit prevents this sulfur development while ensuring the center reaches set consistency within twenty to thirty minutes. Swirling the yolk and white gently with a fork before adding the cheese distributes the lipid content evenly, preventing premature browning of the exterior dairy solids.
Thinly sliced deli turkey creates a moisture barrier against the metal pan while releasing saline fluids during cooking that season the interior egg mass naturally. Dietary modifications remain straightforward; swap the shredded dairy cheese for a plant-based alternative with a similar melting point, or substitute thinly sliced roast beef for the poultry without altering the core baking mechanics.
