Description
This Mason Jar Lid Eggs recipe offers a clever and simple way to bake perfectly shaped eggs using mason jar lids. Perfect for a quick breakfast or brunch, the eggs come out tender and can easily be customized to your preferred doneness. Baking eggs this way ensures minimal cleanup and a fun presentation.
Ingredients
Ingredients
- Eggs (as many as needed)
- Non-stick spray or butter (for greasing the mason jar lids)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to create the perfect temperature for gently baking the eggs.
- Prepare Mason Jar Lids: Lightly spray or butter the flat side of each mason jar lid to prevent the eggs from sticking.
- Arrange Lids on Baking Sheet: Place the mason jar lids upside down on a baking sheet, ensuring they are stable and spaced out.
- Crack Eggs Into Lids: Carefully crack one egg into each prepared mason jar lid.
- Bake the Eggs: Bake in the oven for 10-15 minutes. For runnier yolks, check around 10 minutes; for fully cooked yolks, bake closer to 15 minutes or until the eggs start to bubble.
- Cool Slightly: Remove the baking sheet from the oven and let the eggs cool for about a minute to firm up slightly.
- Remove Eggs: Wearing oven mitts, gently slide the eggs out of the lids. If needed, run a butter knife around the edge to help release the egg.
Notes
- For runny, sunny-side-up style yolks, bake the eggs for less time, approximately 10 minutes.
- For fully cooked eggs, bake closer to 15 minutes until the yolks are firm.
- Use a butter knife to gently loosen eggs that don’t slide out easily from the mason jar lids.
- You can easily scale this recipe depending on how many eggs you want to prepare.
- This method provides a clean, easy way to cook eggs without needing extra pans.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0.2g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
