Ingredients
8 Eggs
13 cups Grated Parmesan Cheese, Reserved
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350 f and spray a 12-count muffin tin with cooking spray. crack eggs into a medium bowl and beat. combine all other ingredients with the eggs (everything except the parmesan cheese). transfer egg mixture to the muffin tin. you should have enough egg mixture to fill all 12 muffin cups almost full. sprinkle parmesan cheese over the top. bake for about 15 minutes or until eggs have set. note: use a paper towel to press out all of the liquid from the artichoke hearts.