Egg Patties
HB-9814 · Hand-built original · American
Silky baked egg patties cooked in a water bath from eggs, milk and cream, sliced into nine rounds sized for breakfast sandwiches and meal prep.
AmericanBreakfast35 min9 patties99 kcalVegetarianGluten-freeDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:9quantities adjust to match
Ingredients
- 10 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 2 tablespoons heavy cream
Method
- Heat the oven to 300°F and lightly grease an 8x8 or 9x9 baking pan.
- Whisk the eggs, milk and salt until fully smooth — an immersion blender gives the smoothest mix — then whisk in the heavy cream by hand.
- Note: For the silkiest texture, strain the mixture through a fine-mesh sieve to remove bubbles, then let it stand for about 10 minutes so any remaining bubbles rise.
- Pour the eggs into the prepared pan and tap the pan on the counter to release large air bubbles.
- Set the pan inside a larger 9x13 dish, pour hot water into the outer dish until it comes halfway up the sides of the egg pan, and tent the pan loosely with foil.
- Bake for about 25 minutes until the eggs are set and the center feels firm rather than jiggly.
- Lift the pan out of the water bath, cool the eggs briefly, then turn the slab out onto a cutting board and slice it into 9 even patties.
- Stack the patties with parchment squares between the layers and store them in an airtight container in the refrigerator.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
99 kcalCalories
7.5 gProtein
1.1 gCarbs
6.9 gFat
2.8 gSaturates
0 gFibre
0.3 gSugars
343 mgSodium
212 mgCholesterol
100 mgPotassium
50 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data