Egg Babies

[kirra]

Egg Babies

Ingredients:

2C All Purpose Flour**these mark substitutable ingredients, explained at the end.
1 1/4 teaspoons Kosher Salt**these mark substitutable ingredients, explained at the end.
3-6 Tablespoons Sugar**these mark substitutable ingredients, explained at the end.
2-4 Large Eggs, preferably room temperature
1 1/2 Cups Whole Milk
3 Tablespoons unsalted butter, melted**
@ 1 Tablespoon of butter for coating pan
Lemons
Confectioners Sugar

Equipment: I use an enamel cast iron frying pan or my well seasoned cast iron skillet for baking, but you may also bake little ones in the ramekins of your choosing.

Preparation:

Preheat oven to 400F

Place preferred baking vessel in oven.

In a large bowl mix all drys until combined. Create a "well" in center.

Melt butter.

Crack eggs into measured milk.

Pour milk/eggs into center of drys and whisk, from center out, until almost uniformly combined.

While just barely whisking the mixture, pour in melted butter and whisk until just combined.

Carefully pull hot pan from oven and swirl about a tablespoon of butter in bottom to melt and coat.

Pour batter into hot pan, using spatula to get out every last bit.

Place in oven, do the dishes, set the table, slice one lemon per person, and sift the confectioner's sugar if you're picky.

Depending on how your oven behaves, take a peek at about the 20 minute mark. The Eggbaby souffle is done when sides are browned and puffed like a trumpet player's cheeks.

Note: This recipe is, by far, one of the most malleable recipes I know. I have added to the Eggbaby batter: leftover cooked rice, raw or cooked oats and farro, cornmeal, buckwheat flour, brown sugar, raw sugar, and sea salt from many an ocean. My favorite new addition is browned butter both in the oven pan and in the recipe. On the days I want it jiggly like custard I add more eggs and milk. Sometimes I do something crazy like add a small splash of rose water to the batter.

No matter if your Eggbabies are savoury, barely sweet, baked individually or doubled in size, they are sure to astound and delight, becoming a mainstay in your breakfast repertoire.