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My dad did that when cooking eggs over easy. Makes them just right.

Definitely! I don't know if I showed it well enough in the video, but spray those rings LIBERALLY!!! 😉😂

The oil is to coat the dish - otherwise you will have baked on eggs that will not come out and cleaning the dish will be a nightmare of unimaginable proportion. HOWEVER, you could line the dish with parchment paper and that would work.

Sounds great! :)

There really isn't much to show - just dump all the ingredients into one big pot and then heat. I thought I had showed all that but must have put it in a second video clip that didn't get merged. Whoops.

I know - it's an offense to serious egg lovers everywhere, including my husband! I'm allergic to egg yolks, so it's just habit for me to break them because the more they are mixed with the white the easier they are for me to eat. Husband would prefer that I leave them just barely set, so the yolks run when you bite into them....

I haven't noticed it being a problem (and we've been making frozen breakfast sandwiches for years now), but if you're sensitive to taste/texture you may notice a change. Some has to do with how you prepare them for freezing (packaging can make a HUGE difference) and also how you reheat them (if you try to reheat right from frozen using a microwave I can almost guarantee that you will get hard rubbery eggs - just the way the science works). We always pull them out of the freezer the night or day BEFORE and stick them in the refrigerator, then reheat from thawed. Another tip is to slightly UNDERCOOK the eggs - until they are just barely set all the way through. This will give a little extra leeway when reheating so that you don't immediately overcook them. And make sure you are using multiple layers for freezer (for example, wrapped in plastic wrap AND placed inside a freezer gallon ziptop bag).

@@MakeAheadMealMom Thank you ❤ I did take it directly from freezer to microwave. No wonder ! Thanks so much ! ❤

Extra protection in the freezer. But you don't have to. You can wrap in plastic wrap and then stick in a ziptop freezer bag. Or just wrap in freezer paper.

This method also works for making dairy-free coconut milk yogurt, too. ;) You will need gelatin though and a non-dairy yogurt starter or probiotic with live cultures.

Patties* And they actually do sell them that way. Just do a search for frozen egg patties and they pop up.

Ever heard of Jimmy Dean? Check out his brand of breakfast sandwich on a bun or on a biscuit. Egg Sausage and cheese.

Walmart used to sell them but haven't seen them in a long time

In the US it is 9x13. The equivalent of a large lasagna or casserole baking dish.

It is best to leave fruit and other flavorings out until after the yogurt has incubated, as it can potentially interfere. Sweeteners like the condensed milk are fine to add before, as that is a sugar source for the bacteria.

Thanks! I used 3% and set the time for 8 1/2 hours. I'll be able to check it in 40 minutes 😁

What quantity would you put of whey back into bext batch, same as yogurt or more ??

@@squidben5780 I use two when I make a pot. Make sure you thaw your portion in the fridge before you add it to the scalded milk.

Generally those will not work - there are additives in there that prevent culturing/thickening. :( The only soy milk that I've had any success with is homemade. (If you find a brand that does work, let me know as I often have people ask but haven't found any that seem to work yet!!) But you can use canned coconut milk! We make that regularly. The process is slightly different though as you will need to add a thickener. Let me know if interested and I can send you the recipe and instructions for coconut milk yogurt using the cold start method.

I have used soy milk but you do want one that is the least number of ingredients. Eden soy and pacific soy are pretty good.

The silk brand I tried was a disappointment.

They are aluminum canning lids - they get much hotter in a pressure canner than they will on a griddle. They pass food safety standards, but if you'd rather not go this route, you can find silicone or plastic versions of the rings that are specifically made for cooking eggs this way. Or you can buy what are called "muffin top" pans and bake the eggs in the oven, which is what I do now. You still get perfect round eggs but it's much more hands-off and you can do multiple pans at a time in the oven usually.

I haven't actually tried. I think they should heat up great in an air fryer actually! I need to pull mine out and try it.

No, they're food safe for canning

Yes, this is really no different than how you would do it on the stove. (That is how I did it before my IP when I made yogurt.) For Instant Pots that HAVE a yogurt button, yes, you can set it with the programmed button and it keeps the temp so no need for a towel. For the higher end models you can set the temp, too. But for the Lux models that do not have a yogurt button, this is about your only option. But like you said, this isn't really any different than just doing it on the stove. I have tried doing it in the Lux model with using the Keep Warm setting, but it is meant to keep food at 140F or higher, which is too high for yogurt (it kills the bacteria).

@@MakeAheadMealMom Yeah 140 is too high. So the digital display is just for the timer? I thought maybe you could choose the temperature on it. What about rice cooking. What temperature does that drop down to once the rice is done?

@@cskye6529 some models you can adjust the temp, but that’s for sous vide cooking usually, although it could potentially work for yogurt if the temps went low enough. But most models that have a sous vide function also have a yogurt function. It’s really only the Lux model I think that doesn’t have the yogurt option. I do have a model with the adjusting temperature and I’ll give it a try with the yogurt. To my knowledge, anytime the Keep Warm setting is on, the pot will hold at 140F (lowest safe temp for holding food). So if you cook rice and then it finishes and goes to Keep Warm, it is holding the temp to 140F or slightly above.

@@MakeAheadMealMom ok thanks. I just tried yogurt again with my pressure cooker and feathering (constantly adjusting) the burner temperature and kept it around 107 degrees but it still ended up runny.

This is in Fahrenheit. You want it around 43.5°C - 46°C.

Oh no! I'm so sorry to hear that. Making yogurt is technically "easy" in that there aren't a lot of steps, but it can be VERY finicky and is a delicate chemistry experiment, and if just one thing goes wrong or is off a little, the entire batch can fail. I've had it happen more times than I can count. If you would like some help, feel free to reach out at "candi at makeaheadmealmom dot com" and I'll try my best to answer any questions.