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Thread: Bacon and egg cupcakes

  1. #1
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    Bacon and egg cupcakes

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    bacon and egg cupcakes « the gorge




    Not mine but my friend in Afganistan sent me this link

    Cheers guys

  2. #2
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    i'm sooo curious about the egg muffins, but i haven't tried them because i'm afraid i wont like the texture. these look good, i just might try them tho

  3. #3
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    Oh my lawd, these look soo good! I've been wanting to try egg muffins.
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  4. #4
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    I make these pretty often. They are delicious and very portable, so I send them in my partner's lunches because he can eat them without a fork while he's on the road. I make his with cheese on top, but I leave it off some for me, and they are still super good either way. I prefer using fresh herbs instead of dried on them, though.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

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  5. #5
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    any chance anyone has mastered cooking temp and time to still have a runny yolk?
    started at 310 July 23rd 2011 ... workin and workin!

    my journal - http://www.marksdailyapple.com/forum/thread34980.html




  6. #6
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    Not yet, I'm not sure how well one could do that with the baking method of cooking these, but now you've made me want to experiment.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

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  7. #7
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    Those look so good! Wish I did cheese/dairy :/
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  8. #8
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    Quote Originally Posted by Owly View Post
    Not yet, I'm not sure how well one could do that with the baking method of cooking these, but now you've made me want to experiment.
    agreed. .. but it simply must be possible

    i may expirement tomorrow morning .. thinking shave a few minutes off the cooking time? or possible 1/2 the cooking time at a higher temp?
    started at 310 July 23rd 2011 ... workin and workin!

    my journal - http://www.marksdailyapple.com/forum/thread34980.html




  9. #9
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    Quote Originally Posted by touchdowntodd View Post
    any chance anyone has mastered cooking temp and time to still have a runny yolk?
    I made them last night for dinner for the first time baked at 400 for 10 min an had "soft boiled egg yoke"

  10. #10
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    Quote Originally Posted by curlygirl View Post
    Those look so good! Wish I did cheese/dairy :/
    I make about half of the batch without cheese for me, and they are still delicious. I just use more herbs on top.
    “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

    Owly's Journal

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