Ingredients

Method

Egg mixture
• 1 t Neutral oil or cooking spray, for greasing
• 750 ml Woolworths liquid egg whites
• 250 ml Woolworths liquid whole eggs
• 4 T low-fat milk
• 1/4 fine salt
• 1/4 black pepper
• 1/2 garlic powder
Pizza (makes 6 cups)
• 120 g cherry tomatoes, seeded where practical and chopped
• 60 g mozzarella, grated
• 5 g fresh basil, torn
• 1/4 t dried mixed herbs
• 1 T pesto
Greek salad (makes 6 cups):
• 60 g baby spinach
• 60 g feta, crumbled
• 30 g pitted olives, drained and chopped
• 30 g sundried tomatoes, drained and chopped
• Peri-peri sunshine (makes 6 cups):
• 45 g red pepper, finely diced
• 45 g yellow pepper, finely diced
• 60 g Cheddar, grated
• ½ t peri-peri seasoning
• 15 g jalapeño slices, drained (optional)

Method

Ingredients

1. Preheat the oven to 180°C. Grease 18 muffin moulds thoroughly with oil or cooking spray. If you only have a 12-cup tray, bake 12 first and keep the remaining mixture refrigerated; cool and re-grease the tray before baking the final 6.
2. Prepare the fillings. Wilt the spinach in a dry pan, cool and squeeze dry. Drain and blot the olives, sundried tomatoes and jalapeños. Chop the tomatoes and peppers small – excess water makes the cups wet.
3. Gently whisk the liquid egg whites, liquid whole eggs, milk, salt, pepper and garlic powder together in a large jug until combined. Do not whip or aerate. Divide equally between 3 bowls.
4. For the pizza cups, fold the tomatoes, mozzarella, basil and mixed herbs into the first bowl. Distribute evenly among 6 muffin moulds, stirring before every scoop. Add ½ t pesto to the top of each cup and swirl lightly.
5. For the Greek cups, fold the spinach, feta, olives and sundried tomatoes into the second bowl. Divide evenly between 6 moulds, stirring before every scoop.
6. For the peri-peri cups, fold the peppers, Cheddar and peri-peri seasoning into the third bowl. Stir and divide evenly between the final 6 moulds. If using jalapeños, distribute between these 6 cups.
7. Fill each well with the egg mixture to about three-quarters full, leaving room to puff. If your wells are smaller, bake any excess separately rather than overfilling.
8. Bake for 18–24 minutes, checking from 18 minutes. The centres should be fully set with no wet egg. If using two trays, rotate their positions as required.
9. Rest in the tin for 5–10 minutes. Run a silicone spatula or blunt knife around the edges and lift out carefully. The cups will puff in the oven and settle slightly as they cool.
10. Arrange 6 of each flavour on a platter, clearly grouped. Serve 3 cups per person – one of each flavour.

Find more egg recipes here

Producers: Fatima Saib and Lerato Tlali

Host: Brittany Kock

Recipe and production: Bianca Strydom

Food assistants: Bianca Jones and Nadia Meyer

Photography: Shavan Rahim

Videography: Romy Wilson

Hair and makeup: Diane Bessesen

Woolworths' new liquid egg range takes the egg, removes the shell, and hands it back to you ready to pour. Made with local free-range eggs and pasteurised for quality, it's built for cooking, baking and high-protein meal prep – no cracking, no separating, no waste.

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