Make-Ahead Egg Sandwiches

Instead of putting a runny, fried egg on your next homemade breakfast sandwich, try a soft, creamy egg square instead. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four portions of soft, custard-like eggs. These are excellent for make-ahead breakfast sandwiches or eat as is with a sprinkle of freshly ground pepper and a dash of fresh herbs like thyme or basil. They make a neutral base for experimentation with various toppings like tomato, avocado, chopped scallions, a sprinkle of cheese, or a slice of Canadian bacon. For maximum efficiency, bake the eggs ahead of time, cut them into portions and refrigerate. On busy mornings, just warm the egg square in a microwave, prepare your sandwich fillings, and toast your bread.

There are many benefits to baking eggs. To start, baking eggs slowly in a water bath produces a creamy texture that compliments the crunchy texture of toasted bread and flavorful sandwich fixings. These baked eggs are also relatively thin, so they reheat quickly in the microwave and thus maintain their moisture and custardy texture. Lastly, this recipe egg recipe works well for those who like to meal prep. Once you prepare the eggs, you can stack the egg squares in an airtight container and refrigerate them for up to three days. This recipe is from Cooks Illustrated, January and February 2021. For more tips about baking eggs, check out the full article.

Baked Egg Squares

Ingredients

8 large eggs

1/4 teaspoon table salt

2/3 cup water

Directions

  1. Adjust the oven rack to the middle position and heat the oven to 300 degrees. Whisk eggs and salt in a large bowl until well combined. Whisk in 2/3 cup water. Spray an 8-inch square, metal baking pan with vegetable oil spray. Pour egg mixture into prepared pan and set the pan on a rimmed baking sheet. Add 1 1/2 cups water to the sheet. Transfer sheet to oven and bake until eggs are fully set, 35 to 40 minutes, rotating pan halfway through baking. Remove pan from the sheet, transfer to a wire rack, and let cool for 10 minutes.
  2. Run a knife around the edges of the pan and invert eggs onto a cutting board (if eggs stick to the pan, tap bottom of pan firmly to dislodge). Cut into 4 equal squares.

Important Notes:

  • Avoid using a ceramic or glass dish, which will increase the cooking time and could cause the eggs to overcook during cooling.
  • Let the eggs cool completely after cutting them, stack them in an airtight container, and refrigerate them for up to 3 days. To reheat, arrange the egg square(s) on a large plate and microwave at 50 percent power until they are warm (about 45 seconds for a single square or 2-3 minutes for four squares).

Adapted from Cooks Illustrated, January and February, 2021

judymatusky.com

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