Thanks to all the helpful suggestions on my Instagram post, I made some rich and creamy egg cups this time! I wanted to make classic quiche lorraine in muffin cups, but I had pie crust malfunction, so they ended up as crust-less egg cups. I thought they might be a little too rich at first, but when they cooled down to room temperature, I enjoyed the richness. And because I made them for lunch boxes, I think I’ll continue to make them this way.
These are helpful tips I gathered from you guys!
🔸 Reduce egg whites to make it less spongy! I played with the egg yolk to white ratio, and this time the cups didn’t turn spongy and deflated like my last ones. 😂
🔸 Use heavy whipping cream instead of milk. Definitely richer and creamier this way.
🔸Line with silicone muffin cups. I was so tired of scrubbing the egg residue from the muffin tin last time, I ended up tossing it out and bought a new one. Ha! So this is a must.
I put it on a photo, so you can easily screenshot it.🧡