Soft Scrambled Egg Cups
Gentle, pillowy baked egg cups studded with finely grated carrot and zucchini, baked low and slow in a water bath so they stay soft and creamy, never rubbery. Perfectly sized for little hands to pick up and eat on their own.
Servings
Ingredients
Nutrition
Per serving
Steps
Heat oven, grease tin
Preheat the oven to 160°C (320°F). Rub the soft butter inside 12 cups of a mini muffin tin, or 8 cups of a regular one, so the cups come out easily later.
- 1 tsp soft butter
Whisk eggs smooth
In a bowl, whisk the eggs and milk together for a full minute. This extra whisking makes the cups soft and fluffy instead of dense.
- 6 eggs
- 60 ml milk
✅ Done when: mixture is pale, slightly foamy, with no streaks of egg white
Fold in the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool before unmoulding
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve, store or pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Heat oven, grease tin
Preheat the oven to 160°C (320°F). Rub the soft butter inside 12 cups of a mini muffin tin, or 8 cups of a regular one, so the cups come out easily later.
- 1 tsp soft butter
Whisk eggs smooth
In a bowl, whisk the eggs and milk together for a full minute. This extra whisking makes the cups soft and fluffy instead of dense.
- 6 eggs
- 60 ml milk
✅ Done when: mixture is pale, slightly foamy, with no streaks of egg white
Fold in the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool before unmoulding
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve, store or pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Baking eggs in individual cups is an old idea, close cousins exist in French oeufs en cocotte, but the American muffin-tin version grew out of home meal-prep culture and the baby-led weaning movement, when parents started looking for soft, handheld finger foods their babies and toddlers could pick up and eat without help.
Because a basic muffin tin is already in most American kitchens, the egg cup became a weekday breakfast staple: easy to batch-bake on a Sunday, easy to freeze, and easy to vary with whatever vegetables are in the fridge.
⭐ Why It's Famous
They give babies and toddlers a soft, mess-friendly way to self-feed real food, with vegetables and protein hidden inside, no cutlery needed.
💡 Fun Fact
Baking the eggs standing in a dish of hot water, the same gentle technique used for custards and cheesecakes, is what keeps them soft instead of rubbery, and it's the detail most quick recipes skip.
United States
39.83°N, -98.58°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!