Eggs In English Muffins

• porsi: 1 serving per Muffin
• waktu aktif: 10 Minutes
• total waktu: 15 minutes

Bahan-bahan

Original style Thomas English Muffins properly split with a fork are the most suitable option I’ve found. (Inspect for split evenly, no holes through them and no thin areas that will just tear once wetted by the egg mixture. Avoid any of these areas when pouring in the mixture.)

Bay brand will work but won’t accept nearly as much egg because they have far fewer voids to fill.

Optional: Butter (or mayonnaise)(For butter, I like KerryGold butter made with avocado oil, as it spreads easily straight out of the refrigerator.)

1 large egg for each muffin

A shake of salt per egg

A shake of white pepper per egg

1 tbsp of sour cream per egg

optional: Pinch of finely chopped chives per egg

optional: grated or sliced cheese to top with

optional: bacon pieces or slices to top with

optional: slices or mashed avocado

Petunjuk

Pre-heat air fryer at 330F for about 3 minutes. (If your air fryer has a toast mode, try setting it at 385F.)

Butter the English Muffins and air fry for 4 minutes. Keep the drawer level when opening it, so the mixture stays put atop the English Muffin.

Whisk together the other ingredients then use a turkey baster or a marinade injector syringe (without the needle attached) to spread the mixture into all of the voids of the toasted English Muffins. The best method I’ve found to mix it completely and eliminate the runniness of the egg whites is with a handheld milk frother with a spring whisk attachment.

Air fry for another 6 minutes.

Egg mixture will expand like a soufflé when done.

Add optional toppings if desired (if pre-cooking for use at a later time, don't add the toppings until reheating).

Any spillage is easily cleaned with water.

Can be cooked on a paper plate to catch spillage, but will need to cook longer and be watched closely.

Catatan

Try re-heating them at 330F for 5 minutes to an internal temperature of 145F. Then add any optional toppings.

To break the tight bonds in raw egg whites, add a small amount of acid like cream of tartar, lemon juice, or white vinegar (approx. 1/8 tsp per egg white). These acids may help the mixture flow better down into the voids of the English Muffin, while salt can also be used to break down the ropy texture.