Description
Tiny, tender, and ridiculously handy — these ricotta egg bites bake up silky, portable, and perfect for busy mornings. Minimal ingredients, zero fuss, and they store like a dream. Ready? Let’s go.
Ingredients
Scale
- 1 cup part-skim ricotta cheese
- 9 large eggs
- Pinch of salt
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 325°F (160°C) and position a rack low in the oven.
- In a blender or with an immersion blender, blitz the eggs, ricotta, salt, and pepper until the mixture becomes completely smooth and uniform. Blend well — smooth = silky texture.
- Set silicone molds on a rimmed baking sheet or inside a shallow pan. Lightly oil each cavity if your molds aren’t nonstick.
- Ladle the egg-ricotta mixture into the molds, filling each about ¾ full to leave room for gentle rise. Don’t overfill — it causes spillover and uneven baking.
- Place the sheet with molds on the counter. Carefully pour hot tap water into the pan so it reaches roughly halfway up the sides of the molds. This creates a steam bath that cooks the bites gently and evenly. Hot water is fine — it doesn’t need to boil.
- Slide the pan onto the bottom oven rack and bake 25–35 minutes. They’re done when the centers no longer jiggle and the tops feel set. Remove them a few degrees shy of doneness (about 160°F) — they’ll finish while resting.
- Let the bites cool in the pan for a few minutes, then pop them out and transfer to a container once fully cooled.
Notes
- Storage & reheating
- Refrigerate in anairtight container for up to 4 days.
- Freeze flat in a single layer with parchment between pieces for up to 2 months.
- Reheat from cold: microwave ~30 seconds. From frozen: 1–2 minutes, or warm in a 350°F oven for 6–8 minutes.
- Pro tips (don’t skip)
- Blend until silky — lumps = uneven texture.
- Use a water bath for custardy, tender bites.
- Pull them slightly early (they’ll finish cooking off-heat) to avoid rubbery eggs.
- Fill molds ¾ full — less mess, more even bake.