Oozing Egg Stuffed Bacon & Cheese Muffin2014-02-03
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This is a very tricky recipe to get right! If you are up for the challenge, these can come out phenominal, however done incorrectly and you’re left with an overcooked egg that doesn’t ooze at all! Using a few different temperatures we found the best way to cook these muffins perfect everytime. Dive in!
Extra-Soft Boiled Eggs:
1 tsp salt
6 large eggs
A large quantity of ice cubes, at least 2 cups
50g Parmesan, finely grated (~1 cup)
50g aged white cheddar, coarsely grated (~ ¾ cup)
50g Gruyere, coarsely grated (~ ¾ cup)
150g bacon, diced into ½” square pieces (~1 cup)
60g (½ cup) finely diced shallots or onion
310g (2 ½ cups) all purpose flour
1 tsp kosher salt
½ tsp ground pepper
1 Tbsp baking powder
½ tsp baking soda
305g (1 ¼ cups) buttermilk, slightly warmed
125g butter (½ cup), melted
2 eggs, lightly beaten with a fork
20g (⅓ cup) finely sliced chives or green onion
Optional: 1 tsp cayenne pepper for a spicy muffin
- Place 3L of water in a large pot and bring to a full boil.
- While the pot of water is coming up to a boil, place the eggs in a small bowl of warm tap water with enough water to cover. In a large bowl, prepare an ice bath with very cold tap water and the ice cubes.
- If you are baking the muffins on another day, line the egg carton with plastic wrap. The peeled eggs will go back into the carton and be refrigerated until ready to use.
- Set a timer for 4 to 5 minutes (depending on whether you want the final baked eggs to be runnier or less runny) but do not start it yet.
- Once the pot of water is boiling, add the salt. Gently but quickly lower the eggs into the water with a large spoon and place them on the bottom of the pot.
- Start the timer once all of the eggs are in the boiling water.
- When the eggs have boiled for the allotted time, transfer them immediately to the ice bath.
- Move the bowl of ice-bathed eggs to the kitchen sink. As soon as the eggs are cool enough to handle but still very warm, remove them from the ice water.
- Gently tap each egg on the kitchen counter, at the top and bottom ends of the egg, and then a few taps all around the sides. Be sure to gently tap around the tip of the narrow end to make more small cracks; this is the trickiest section to peel. Do not use too much force or else the cooked egg white will split open. Leave the cracked eggs out of the water for the time being.
- Once eggs have cracked, peel eggs under a thin stream of cool running water. Hold the egg vertically in one hand with widest end of the egg facing upwards and start peeling from the cracks in the wide end. Be sure to peel off the thin membrane as well, then work your way gently around the egg in a spiral. Pry the tip of your index finger under the eggshell as you go to separate it from the egg. The trickiest section to peel is at the last third, where the narrowest part of the egg is. Be very careful here when separating the white from the shell. If the white sticks to the shell in one spot, try to peel from a different spot. Place the eggs back into the ice water once they’re peeled.
- When all of the eggs are peeled, remove them from the water and gently blot them dry with a paper towel or lint free tea towel.
-Chill eggs for several hours.
Reserve approximately 25% of each type of cheese for the muffin tops.
To dice the bacon, stack several strips of together at a time and cut them lengthwise, then cut the narrow strips into pieces approximately ½” wide.
Start the oven heating to 400F and place the baking rack in the middle of the oven.
Heat a non-stick pan over medium high heat and fry the bacon pieces until crisp. Remove the bacon from the pan and drain them on paper towels.
Remove all but 2 tsp bacon fat from the pan. Cook the shallots or onions in the bacon fat over medium heat until they are light brown in colour and caramelized, stirring every minute or so. Remove the pan from the heat and allow the shallots to cool.
Grease the insides of a large 6-muffin or popover mold with tall sides, where each cup is approximately 150mL in volume or slightly larger.
In large mixing bowl, stir the flour, salt, pepper, baking powder, baking soda, and (optional) cayenne pepper together so that everything is evenly distributed in the flour.
If the buttermilk is fridge-cold, warm it in the microwave for 20-30 seconds.
In a medium mixing bowl, whisk together the eggs, the warmed buttermilk, and the melted butter until combined.
Pour the liquid mixture into the dry mixture, and stir using a rubber spatula until the ingredients are mostly combined. Do not overmix; there should be a few clumps of flour that are still visible.
Add 75% of the parmesan, 75% of the gruyere, and 75% of the cheddar to the bowl. Add all of the bacon, green onions, and shallots and stir until they are just combined with the rest of the batter. It’s okay if there are clumps of cheese visible.
Using a 1oz ice cream disher or a large spoon, scoop ~2 Tbsp of batter into the bottom of each muffin mold. Use a small spoon to press the batter into the bottom of each cup and to make a small depression in the middle of the batter. Place a soft boiled egg upright into each depression.
Scrape the rest of the muffin batter into a disposable piping bag and tightly twist the top. Cut the tip of the bag off to at least ¾” wide so that the bacon bits won’t get clogged in the hole.
Pipe the batter around each egg in a spiral pattern, filling the rest of the cup and completely covering the egg. Be a little more generous at the top because the batter will slide off a little as it bakes and you do not want the top of the egg to become exposed.
Add the remaining cheese to the top of the muffins.
Bake the muffins for 17 minutes, rotating approximately halfway through the baking time. The tops of the muffins should be golden brown, and the cheese melted into a firm crust.
Allow the muffins to cool for at least 10-15 minutes before removing them from the pan.