Description
This simple and creative recipe shows you how to bake eggs perfectly using mason jar lids in the oven. It’s an easy way to cook eggs without a skillet, producing neat, round eggs ideal for breakfast sandwiches or a quick meal. The baking method ensures even cooking with minimal fuss and cleanup.
Ingredients
Ingredients
- Eggs (as many as mason jar lids you have)
- Non-stick spray or butter (for greasing the lids)
Instructions
- Preheat the Oven: Set your oven to 325°F to warm up while you prepare the mason jar lids.
- Prepare Mason Jar Lids: Grease the underside of each mason jar lid thoroughly with non-stick spray or butter to prevent the eggs from sticking during baking.
- Arrange Lids: Place the mason jar lids upside down on a baking sheet to create a shallow cooking surface.
- Crack Eggs: Crack one egg into each prepared mason jar lid, being careful not to break the yolk unless you prefer it.
- Bake the Eggs: Transfer the baking sheet to the oven and bake for 10-15 minutes. Monitor the eggs at around 10 minutes; shorter baking yields runnier yolks, longer for fully cooked eggs.
- Cool and Remove: Remove the eggs from the oven and let them cool for a minute on the baking sheet. With oven mitts, carefully slide the eggs out of the lids. If any egg sticks, gently run a butter knife around the edge to release it.
Notes
- For runny sunny-side-up style eggs, reduce baking time to closer to 10 minutes.
- For fully set yolks, bake the eggs longer than 15 minutes.
- You can season the eggs with salt and pepper after baking if desired.
- Use fresh eggs for best results and easier removal from the lids.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0.5 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg
