By ERIN TURNER
Wow, don’t you love when you discover something so cool that you wonder how in the world you lived with out it? I had one of those moments this last week when I discovered the totally awesome “Batch Eggs” method! So, I had to share with all of you this incredible method of baking lots of eggs all at once.
My husband is part of a business group which meets weekly. He volunteered to host a breakfast at our farm for the group this last week. It’s something we had discussed and planned–cooking up a breakfast which would feature all our farm goodies–eggs, bacon, breakfast sausage, apple and grape juice and canned peaches. I was good with it all except when I started thinking of the logistics of cooking 2 dozen eggs all at once.
Fortunately, I had just spent a little time on Pinterest and decided to test out an idea I had seen there. I decided to test it the night before just to be sure it worked. I didn’t want it to fail miserably right before everyone showed up for breakfast. (I’ve done that before so I learned the hard way to test things first.)
Using a muffin tin (for 24 eggs, I used 2 tins) I greased them well with coconut oil (butter, Pam or olive oil works too). Then I cracked all the eggs into the tins. This method keeps all the eggs uniform in size and actually would be perfect for putting on top of an English muffin for a homemade version of Egg McMuffins.
Okay, once I had the eggs cracked in each tin, then I sprinkled salt, pepper and a touch of kale powder (yup, that’s another blog for another time). You could put any seasoning you desire on them or even a sprinkle of shredded cheese would be yummy.
Then I popped both tins in a 350 degree oven for 15-20 minutes depending on how you like your eggs—soft or hard cooked. My husband and two of our sons love soft-cooked eggs, so when I made these tonight for dinner, I just pulled those out early and left a few in the oven to get to the hard-cooked stage for my other son and me. Perfect. Everyone’s happy!
Once they are done, you just run a butter knife around the edges and pop them out! Viola! Perfectly cooked, perfectly shaped and perfectly timed! I didn’t have to slave over a stove cooking up 2 dozen eggs, some being weird sizes and shapes and trying to keep the first ones warm while I finished all the others!
The business group loved the ease of eating these while they enjoyed a “Breakfast on the Farm” with roosters crowing and cows mooing. And I loved the ease of cooking them and serving them. It was an “a-ha moment” for me. I began thinking of all the times I could utilize this awesome method of cooking eggs! At the cabin with friends, camping with family, Easter or Christmas brunch and those nights that breakfast food just sounds good for dinner!
I’m also looking forward to baking up a bunch of these and freezing them for my boys this summer. This will guarantee that they will have access to a good breakfast and even as a mid-day snack. Oh, the possibilities of these “Batch Eggs” is endless.
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Erin’s got tons of tips for saving money, couponing, sticking to a budget, and living sustainably in her blog archive. And Check out our new Coupon section.
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Erin Eisenman-Turner is proud to be a native Missoulian. Along with her husband and three sons, they raise chickens, pigs, rabbits, and vegetables at Turner Family Farms in the Orchard Homes area. When the farm chores are done, the coupons clipped, and the blog written, you can find Erin exploring Montana, collecting antiques, and trying to maintain a well-run, happy, and organized home for her family.
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