Do you like your scrambled eggs so smooth theyâre practically a sauce? Or do you prefer them to be large fluffy clouds? Are you a folded omelet fan or like it rolled? Do you like the top of your frittatas browned or would rather skip that crust?
Whichever way you take your eggs there is one universal truth: they canât be dry and rubbery.
Covering the dish with aluminum foil for the first part of the bake time helps the casserole heat through to the center without drying out on top. Remove the foil for the last half of the bake time so that the top can crisp up.
Donât Overcook Your Eggs
The best way to make sure your eggs donât turn dry and rubbery is to not overcook them. When less heat is applied, there isnât time to squeeze out all the moisture. So your eggs stay tender, not chewy.
But eggs are sensitive. They are very in touch with their feelings. They cry often in movies. And…Sorry, not that kind of sensitive.
Eggs go from undercooked to overcooked in seconds! Whether youâre scrambling, omelet-ing, or quiche-ing, you have to be careful.
Hereâs my trick for not overcooking your eggs.
Always finish cooking eggs off heat. Cook your eggs until they are 80-90% done and then remove them from direct heat. The hot skillet, pan, or dish will continue to cook them, but theyâll do it more gently. Youâve got a greater margin of error before the eggs are overdone.
Why Do Eggs Do What They Do?
Isnât it crazy that eggs go from liquid to solid just by applying heat? ð¤¯
What makes them do it?!? Just this seven-letter word: protein!
Okay, well thatâs not entirely true. There are a bunch of other words that make it happen too. So maybe we just chalk it up to this seven-letter word: science! ð§ªð¤
Eggs are full of protein. And those proteins are like strands of wire all tangled together with water molecules mixed in. Heat causes those proteins to unfold and then come together as they stretch and stick. Think of it like pulling a pile of tangled wires taut until they form a strong cord. It goes from a liquid to a solid structure. Itâs a process called coagulation.
Result? Dry, rubbery eggs.
How long can egg casserole be refrigerated before baking?
FAQ
Why is breakfast casserole dry?
How do you keep a casserole from drying out?
Do you have to refrigerate egg casserole before baking?
How do you store egg casserole?
To store egg casserole, cut it into slices and let cool it to room temperature. Place the slices in an airtight container lined with a paper towel. If you need more than one layer, separate the layers with parchment paper. Keep the egg casserole in the fridge for 3-4 days.
What is the best way to cook eggs?
The best way to prepare eggs are shorter and lower-heat cooking methods, as they cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. Also, these cooking methods, don’t add any unnecessary calories, like oil.
How long can you keep egg casserole in the fridge?
Keep the egg casserole in the fridge for 3-4 days. The paper towel in the bottom of the container will absorb any moisture that might leak out and make your casserole soggy. If you don’t want to separate the casserole into slices first, simply wrap the whole thing in plastic wrap or foil.
Should you cover egg casseroles when reheating?
Covering egg casseroles helps when reheating. If you do want to reheat an egg casserole or frittata, the most important thing to remember is that you want to keep them covered. This keeps the eggs soft and moist and prevents them from drying out. When reheating in the oven (our preferred method), cover with foil.