For those who make a lot of egg bites (to make a bunch and then freeze), what kind of muffin tin is the best nonstick option? I'd like silicone especially if they can go in the dishwasher but am not sure if they are nonstick or if butter/oil need to still be added. Thank you!
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Ever since discovering egg cups ~4 years ago, I’ve made them more or less weekly.
In that time, I’ve gone through 3 types of pans: cheapie Target Chefmate (hated cleaning the metal “seams”), Wilton silicone muffin “tin” (too hard to clean because it flopped around), a seamless NordicWare tin (Surprise! Too hard to clean, esp when I run out of nonstick cooking spray.) Can you sense a theme?
I’m now using two sets of individual IKEA silicone/muffin egg cups, which have proven amazing so far—cleaning is a breeze because I’m cleaning one individual cup at a time, rather than finagling a 12-cup tin in my teensy sink.
What do you look for in a muffin/egg cup tin? Do you bake in anything other than a standard muffin tin? I’m curious and I’d love to hear your experiences!
Non stick only goes so far, and eggs are some of the stickiest ingredients you can have. My advice would be if you can to heat the pans up first before spraying with oil and adding eggs, that way the egg won't adhere. If that's not an option then use cake release or butter and flour the pans, spraying oil isn't good enough, you need more of a barrier.
There's a related question on the site here.
I was able to fix the problem simply by adjusting the heat and cooking time. I had been baking at 350 until they looked done (14 minutes), so I tried bumping up the temp to 400, but they still stuck to the pan. One last try to 425 worked like a charm! I took them out earlier, too, after just 6 minutes, while they were still wet-looking and pale in the middle. Eureka--zero sticking! Higher heat seemed counter-intuitive to me, since I hate over-cooked egg, but I think it cooked them so fast (starting with a cold pan) they never got a chance to over bake.
Thanks for all your suggestions!