VSG Maintenance Group
What's Your Favorite Portable Lunch Stuff
Yes baked and the egg holds it together fine. Swiping the bottom of the container with an oil of your choosing (or even cooking it in a big metallicy muffin tin?) helps to get it out easily and not stick to the container. When I am batch cooking and getting them out, I let it cool all the way and then run the spatula around the edges so it has nice sides N setch. Course, when you are adding a hard cheese, like stanky cheddah, (instead of like a blue cheese, or a goat cheese) the oil content is higher so its even crispidier on the bottom and edges. Mmmm!
I cannot even taste the ground flax - but honestly golden flax is a much lighter flavor than the dark brown flax.
When I tried to make it without meat but with flax, I was not keen on the texture, but with the chew of the ground beef - I do not even notice the ground flax!
For me the ramekins are just easiest to manipulate, and the muffin pans that I had were not big enough to accommodate the whole recipe without a little run off. But if you had "Texas" size muffin pans, that would probably work - they just need a little room to puff up without being able to run over!
OOOOOH!! Know what else would be good in these? Blotted Kimchee and a roastypork! Mmmm! BRILLIANT!
I have one cooling down now, and when I get back from walking 2 dawgs, I will get it out and picture you the pretty sides and bottom. (the muffins sides and bottom, not mine :} )
They hold together nicely
Today is cheese shopping day, so there is no cheese in there, but like I say, if you had a hard cheese, the sides and bottom would be crispidier - or also if you added more than just a swipe of oil to the ramekin doodad, when I was hard core ketoing it and putting 1/2 T in each of the ramekins, that was crispidy deeelicious!!
And for the weight versus volume curious, you can see it fits nicely in a 1 cup measurer with room to spare. Could be compacted even more if I had macerated the spinach more or tamped it all down still raw, or maybe even used frozen spinach, but *sings* this is how I doo it!!
I bake them at 350 for 20 to 25 minutes. That's for the individuals, I think if you bake a multibatch in a single pan, probably longer - until the middle is firm!
When I heat them up in the convector oven, from refrigerator to hot and crispidy is 15 minutes. (maybe less, but I just put the timer on 15 minutes!)
This morning it occurred to me you could use unflavored protein powder maybe!!
I have made muffins of protein powder and egg or just protein powder and water, and nuked it and sliced it into rounds for breadish sorts of things.
This morning I made one with my cake batter protein powder, an egg, some almond flavoring, cooked it at 350 with my other 2 things I was cooking in the oven, and in 15 minutes it was mostly cooked through, but if you leave it not all the way cooked through, its like a "molten" cake, with the middle is still goey.
I also added 1/2 T of ground flax.
But anyway, I was thinking if you folded whatever veggies you liked in here and cheese shreds, and a meat (or not) maybe that would hold it together without it just being straight up egg!?
Do you get sick with eggs cooked in stuff, or just do not like the taste of eggs like I have cooked above?
