Anonymous #1 3w

I did the sheet pan hack for this and it was incredible! Wish the eggs were fluffier though might came out a little flat

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Anonymous bagel88 3w

I forget the trick for fluffier eggs, I’m not picky at all, I think it’s milk tho! I’ll fs make a batch here soon now that we’re talking about it

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Anonymous #2 3w

Haha, make your bacon, toast your bread, then bake a sheet pan of eggs, season and top with cheese. Then make the sandwiches, wrap in freezer food paper or parchment paper. Tape closed and place in freezer. Reheat at 3 minutes in the microwave

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Anonymous #1 3w

I saw on tiktok that sb actually uses a frittata instead of just omelette so next time I’m gonna add some finely grated parm and corn starch slurry to my eggs I think that’s the biggest difference

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Anonymous bagel88 3w

You can use a splash of milk to make the eggs fluffier!

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Anonymous #1 3w

Life hack is spreading your bacon on a aluminum lined baking sheet putting it into a COLD oven and baking it at 375 for 20 mins, then take it out and flip and cook the other side for like 3 minutes and boom, mess free batch cooking it’s how the restaurants cook bacon. (there will be a lot of bacon fat be careful when taking it out of the oven)

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Anonymous #4 3w

Ooo I used heavy cream here but I wonder if milk would be better

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Anonymous bagel88 3w

Also I toast my bread with the cheese inside so that the cheese is pre melted! I find that it’s hard to go from freezer -> oven toasted without burning the bread if you want to melt the cheese (but if you really want you can microwave it to melt the cheese and then stick it in the oven to toast). Also finding the right cheese matters you need the moisture % to be high for a good melt, I tried this with sliced provolone and it would not melt at 350

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Anonymous bagel88 3w

Heavy cream is best for max fluff. Regular milk is good for silky and fluffy

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Anonymous #2 3w

We need a hack for a bacon egg n cheese now. Is this what the world has come to twin 🥀

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Anonymous bagel88 3w

Another awesome way to do bacon is put it BETWEEN two pans, you can cook it in cycled batches this way without needing to let the oven cool down. Reaps many of the same benefits but I only do it when I'm cooking a TON of bacon

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Anonymous bagel88 3w

With dairy, the creamier/fattier it is, the less the thing you're cooking will fluff/puff. Steam is what causes that fluffing or puffing, and cream has a way lower water content than milk by volume. Experiment and see what you like! I actually use half n half for eggs. It's a great middle ground for flavor/texture and fluffiness imo

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Anonymous tuathaa 3w

Sorry breakfast cooking is like my kitchen special interest, I have genuinely spent the past 6 months testing out every way I can think to make the perfect breakfast egg patty at home. I have a notebook with like several pages of notes and I'm getting ready to do like full on scientific method testing and make my family/friends do double blinded taste tests LOL

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Anonymous #3 3w

The SB ovens are actually something called impingement microwaves, basically they do use radio wave cooking but they are also fully heated convection ovens and have impingement... jets, i guess, which blast super hot air directly at the food but any at home recreation will still be way better lol

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Anonymous tuathaa 3w

WAIT THATS GENIUS

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Anonymous tuathaa 3w

NO I LOVE YOU SO MUCH FOR THIS CAN WE PLS BE FRIENDS

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Anonymous tuathaa 3w

You’re blowing my mind right now omg

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Anonymous bagel88 3w

absolutely LOL

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Anonymous bagel88 3w

ε> mwah

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Anonymous #8 3w

It’s honestly quite a bit of work I highly recommend doing a batch of them to make it worth your time :) but soooo good

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Anonymous #6 3w

As someone who’s tried at least 5 recipes i can say with certainty not all hacks are made equal

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Anonymous tuathaa 3w

This is so interesting what about a water bath under the egg sheet

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Anonymous #6 3w

I think "hack" is just an engagement word for "different way" or "better way" at this point tbh like its not really a hack it's just... different techniques being presented in a way that social media algorithms reward, so the term has become widely used

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Anonymous bagel88 3w

I don't think you would get enough moisture in the air quick enough. The eggs cool way faster compared to smth in a ramekin like creme brulee. I think maybe if you don't use parchment paper, you could add already-boiling water directly to the pan once the cheese is melted. But idk exactly what temp would be ideal, I've never done that part in the oven. Maybe 325?

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Anonymous tuathaa 3w

I love the way your brain works mwah

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Anonymous bagel88 3w

sciencey lmao

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Anonymous tuathaa 3w

another breakfast sandwich infopiece i adore is that if you use sandwich slice pieces of cheddar cheese, they're perfect to just cut out with mason jar lids to line up with round bread... PERFECT for an english muffin

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Anonymous tuathaa 3w

Perfect bit every time?! Do you put the leftover corners in the middle for some double cheese action

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Anonymous bagel88 3w

Literally yes exactly

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