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Petits Œufs Brouillés Moelleux

Name: Petits Œufs Brouillés Moelleux
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: US
Ingredients: 6 large eggs; 60 ml whole milk; 60 g carrot, finely grated; 60 g zucchini, finely grated, excess water squeezed out; 40 g mild cheddar cheese, finely grated; 1 tbsp fresh chives or parsley, finely chopped; 1 tsp soft butter, for greasing; 1 small pinch salt (optional, only for children over 12 months); 500 ml hot water, for the water bath

10m

Prépa

18m

Cuisson

Portions

Facile

Difficulté

De petits œufs cuits au four, moelleux et crémeux, parsemés de carotte et de courgette râpées, parfaits pour les petites mains.

#american#breakfast#eggs#toddler-friendly#foodie-mini#toddler#preschool#make-ahead#veggie-packed

Portions

4portions

Ingrédients

Nutrition

calories150

protein10g

carbs3g

fat11g

fiber1g

Par portion

Étapes

Heat oven, grease tin

Preheat the oven to 160°C (320°F). Rub the soft butter inside 12 cups of a mini muffin tin, or 8 cups of a regular one, so the cups come out easily later.

1 tsp soft butter

Whisk eggs smooth

In a bowl, whisk the eggs and milk together for a full minute. This extra whisking makes the cups soft and fluffy instead of dense.

6 eggs
60 ml milk

✅ C'est prêt quand : mixture is pale, slightly foamy, with no streaks of egg white

Fold in the vegetables

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Bake in a water bath

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Cool before unmoulding

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Serve, store or pack

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Heat oven, grease tin

Preheat the oven to 160°C (320°F). Rub the soft butter inside 12 cups of a mini muffin tin, or 8 cups of a regular one, so the cups come out easily later.

1 tsp soft butter

Whisk eggs smooth

In a bowl, whisk the eggs and milk together for a full minute. This extra whisking makes the cups soft and fluffy instead of dense.

6 eggs
60 ml milk

✅ C'est prêt quand : mixture is pale, slightly foamy, with no streaks of egg white

Fold in the vegetables

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Bake in a water bath

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cool before unmoulding

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve, store or pack

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 United States📅 Modern, popularised 2010s🥚 US

Baking eggs in individual cups is an old idea, close cousins exist in French oeufs en cocotte, but the American muffin-tin version grew out of home meal-prep culture and the baby-led weaning movement, when parents started looking for soft, handheld finger foods their babies and toddlers could pick up and eat without help.

Because a basic muffin tin is already in most American kitchens, the egg cup became a weekday breakfast staple: easy to batch-bake on a Sunday, easy to freeze, and easy to vary with whatever vegetables are in the fridge.

⭐ Why It's Famous

They give babies and toddlers a soft, mess-friendly way to self-feed real food, with vegetables and protein hidden inside, no cutlery needed.

💡 Fun Fact

Baking the eggs standing in a dish of hot water, the same gentle technique used for custards and cheesecakes, is what keeps them soft instead of rubbery, and it's the detail most quick recipes skip.

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