We’ve been told cooking our eggs in the oven will render them rubbery, suspected that scrambling is the simplest of methods, and figured that sticking an egg in a bagel was the coolest. But someone—not I!—has been holding out.
I found the idea after one of those lurid, late nights—on Pinterest (never had one?): This photo pin shows some fairly dry eggs where the yolks and whites aren’t totally amalgamated. But more importantly, the eggs are on a sheet pan.
This is the way to make egg sandwiches for a crowd, said the post written by Keri, a blogger and mom of 2 boys and 5 cats from Winter Park, Florida. Whisk eggs, pour into a greased pan, bake, and shout “how easy is that!” Egg sandwiches made of dainty egg squares!
But as I learned from making these eggs—three times just this week—Keri, too, was holding out on us. What she doesn’t say is that you can add other ingredients to these eggs as you would to a frittata, and the egg sheet becomes only a bit thicker but full of all the other stuff you typically try to teeter on your sandwich. And if cooked lower and slower, the eggs come up creamy and hardly resembling plastic. Amanda called them custardy.
Suddenly, that you can make egg sandwiches for a crowd doesn’t seem the most exciting aspect. That you have a blanket of eggs to bend to your meals is what really got me talking.
These are my new favorite way to make eggs, because they are one bowl (and okay okay, also one sheet pan), they’re ready in 10 minutes, they keep—and they keep on giving.
Here are just the first ways I'll eat Sheet Pan Eggs:
- Sandwiched, clearly
- An open-faced tartine with greens and things
- Squared and served on their own on a breakfast buffet spread
- Cut into rounds for biscuits or English muffins
- Chopped in breakfast burritos
- Rectangled to slide into breakfast tacos
- Maybe stuffed and rolled like an omelet, but might not be as delicate as I'd want
- Chopped up for fried rice
- Sliced for a noodle salad (a tamago or tofu stand in)
- Scattered on top of ramen (also like tamago or tofu)
- The protein in a green salad
- Cubed and folded into saag
- Layered in a sandwich like you would salami
- Instead of hard boiled for egg salad
- Finely diced to put over vegetables, like here
| 12 | eggs |
| Salt and freshly ground pepper | |
| A little cream or milk | |
| 1 | cup give or so of add ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese |
| 6 | rolls or 12 pieces of toast, for serving (optional) |
| 12 | eggs |
| Salt and freshly ground pepper | |
| A little cream or milk |
| 1 | cup give or so of add ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese |
| 6 | rolls or 12 pieces of toast, for serving (optional) |
Watch how to make them right here!
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Written by: Ali Slagle
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