Sheet Pan Eggs Recipe (2024)

FAQs

How long does it take to bake an egg at 350? ›

Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don't come right out, run a knife around the edges to help them loosen.

Two large eggs equals approximately one-quarter cup plus two tablespoons volume. Substitute the same number of extra large or medium eggs or three small eggs. Three large eggs equals approximately one-half cup plus two tablespoons volume.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Put an egg in each cup of a standard muffin tin. Bake in the preheated oven for 30 minutes.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example.

One cup is roughly equivalent to: Six small eggs. Five medium eggs. Five large eggs.

Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.

Medium: 20.5 ounces (about 1.70 ounce per egg) Large: 25.5 ounces (about 2.125 ounces per egg) Extra-Large: 26.5 ounces (about 2.20 ounce per egg) Jumbo: 30 ounces (about 2.5 ounce per egg)

1-Minute Eggs

The fastest way to cook an easy healthy egg breakfast is with your microwave. Beat a raw egg with milk, pour into a microwave-safe mug, and heat for 60 seconds. Season with herbs or spices, if desired.

Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.

In typical scenarios without bird flu outbreaks to consider, the USDA says that "everyone is advised against eating raw or undercooked egg yolks, whites or products containing them" — namely to avoid food poisoning caused by the bacteria salmonella, which can linger inside eggs and on outer shells.

What happens if you add too many eggs to muffins? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

The tip works like this: Preheat the oven to 325-350° Fahrenheit, place a whole (unbroken) egg in each cup of a standard-size muffin tin, then transfer the tin to the oven to cook for 30 minutes. Remove the tin from the oven and immediately place the eggs in an ice bath. Once they're completely cooled, peel and eat.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

The closer your pan is to the back of the oven, the higher the temperature in the last row of eggs. Preheat over to 300 degrees and leave oven closed for at least 30 minutes. Add 1 tablespoon of water per muffin cup.

Low, Low Temp: French Scrambled Eggs

The only way to truly cook a fat-free egg–while still keeping it from sticking to the pan–is to use a really super low temperature. We are talking less than the boiling point of water, 185°F to be exact. This temperature is just over the point at which egg white proteins set.