After being defeated last weekend by the Chocolate Egg Cupcakes, Shamiq and I tried again. This time, we started with two sets of frozen eggs — softboiled for four minutes, and raw.
Plus some Jiffy Corn Muffin Mix…
For the softboiled then frozen eggs, I dunked them in hot water for a little bit to warm up the outside. My thinking was that an icy egg may release too much water and interfere with the corn muffin’s baking. The texture of a frozen egg white is pretty weird. It’s almost spongy.
I put the eggs in the corn muffin batter, then baked…
Lo and behold! A runny yolk. Victory was delicious.
Another shot of the runny yolk, because… why not?
Documenting the science:
Egg 1: Soft boiled for 4 minutes, then refrigerated
Egg 2: Soft boiled for 4 minutes, then frozen*
Egg 3: Frozen raw
Egg 4: Refrigerated raw egg straight into the batter
Results: (After being peeled, and baked into corn muffin batter)
Egg 1: Yolk was more set than I’d like, but not quite hardboiled. It was at that… pudding like stage. 17 minutes.
Egg 2: Runny yolk! Hurray. Muffins baked for about 17 minutes to reach this state.
Egg 3: After about 20 minutes, the yolk was starting to set, but there was still some raw batter under the crackly surface of the top of the muffin. I scooped it out and the remaining muffin was pretty good. But raw batter is meh.
Egg 4: Yolk gets pretty set, and the egg white disappears into the corn muffin, for the most part.
Shamiq’s Notes on Peeling Frozen Eggs:
1. dip egg in tap water
2. crack shell by whacking with edge of a spoon
3. whack one particular part with rounded part of spoon until shell is removed, then “push” upwards.
* There was a second round with an egg that had been in the freezer for a few days, the muffin baked and the yolk came out still-frozen. I think freezing for a few hours is probably the sweet spot. Clearly more science is needed.