Eggs In Silicone Cupcake Cups:
I came across Wilton® Silly Feet! silicone cupcake baking cups. Silicone is good for temperatures up to 500* so my mind got tinkering. Would they work as a flexible and reusable baking form for steam baking? Would the feet on them give them the support they need to steam up right? The feet had me thinking I wouldn’t need rocks or a metal support system.
You mean you all don’t ponder these things in Linen & Things at 10 am? 😉
Once home I set up two of the cups in my GSI Soloist pan. I interlinked their feet as if dancing close.
I cracked one egg, whisked, into each cup. They hold about 1/4 cup of liquid perfectly. I carefully poured enough water into the pan to just under the bottom of the cup. The feet were covered with water.
I brought the water to a boil quickly, then turned the stove down to as low as it would go. Setting the timer to 10 minutes I let the water gently simmer, doing its steaming. A couple times I popped the lid and poked the crust of the eggs to help the interior egg get cooked. At 10 minutes I had hard cooked eggs.
Perfectly steamed eggs.
Two hot eggs cooling. The silicone is easy to grab even when hot.