At any rate, this egg muffin (or "Egg Bbang" as it's called in Korea) is a delightfully different approach. The batter is quite sweet and is a nice complement to the egg. The eggs are like hard-boiled eggs, so if your kids don't like those, then they won't like these. I'm going to try mixing up the batter the night before so it's quick work to assemble these and pop them in the oven.
~from Aeri's Kitchen (a VERY fun site; her site has lots of lovely step-by-step pictures, too)
- 2 large eggs
- 1/3 cup sugar
- 3/4 cup flour (I used white whole wheat with pretty good success)
- 3/4 t. baking powder
- 1/4 cup milk
- 1/2 cup melted butter
- 8 small or medium eggs
- Whisk two large eggs until fluffy. Whisk in sugar until dissolved. Whisk in flour and baking powder. Whisk in milk and melted butter. Batter will be quite thin. Aeri suggests putting in a big ziploc bag at this point and cutting a hole in one corner so you can "dribble" in the batter with more control. I used a 4-cup mixing bowl with pour spot with good success, too.
- Silicone muffin pans are GREAT for this recipe. If using a metal one, grease that baby!
- Pour a small amount of batter in the bottom of 8 muffin cups (just enough, really, to cover the bottom). If you won't be eating that many eggs, just do this for the ones you'll put eggs in. They don't "keep" well.
- Crack a small or medium egg on top of each batter-lined muffin spot. Sprinkle some salt on top.
- Pour batter over eggs until they are covered and batter mostly fills up the rest of the muffin cup (unless you're using a really large muffin pan).
- Pour extra batter in remaining muffin spots.
- Bake at 350 degrees for about 25 minutes. Turn oven off. Leave in oven for an extra 5 minutes to let eggs finish cooking.
- Eat warm!