I had always been fascinated with this egg in a biscuit when I first saw it. Aren’t you? Look at these biscuits! They are so beautiful and it looks so yummy with the egg in the middle. Luckily, I made a batch of my Herbed Feta Biscuit and I only baked half of it. So I have another half left for this recipe. I immediately, without hesitation, and with full of excitement made this Egg in a Feta Biscuit. I only made 2 pieces, but I think the entire Herbed Feta Biscuit dough could be used to yield 4 -5 pieces. This can be made ahead of time, and very nice option for on the go breakfast, brunch or lunch with salad. This biscuit is very flakey, full of flavor, buttery and most of all, oh so delicious! Morning cannot get any better than this.
Tips & Tricks for a biscuit with soft-boiled egg inside
Soft boiled egg: Cook the egg for 5 minutes only, and cook to right. If you are using an egg that’s coming directly from refrigerator, take it out and submerge it in hot ways for about 10 minutes to bring it to room temperature. Add a cold egg in a hot boiling water could cause it to crack. Make sure that the water is already boiling before you add the egg. If you use a tap water and immediately put the egg, the 5 minutes will already start counting even before the water starts to boil, this could result to a too soft egg which could break when you peel the shell. The 5 minutes count should start when you put the egg in the already boiling water. Once 5 minutes is done, submerge the egg in a cold water to stop the cooking. Transfer in a container and put the eggs in the freezer. The colder it is, the easier it will be to remove the shell, at least based from my experience.
Chilling the Biscuit: In one of my testing, I did not chill the biscuit and I had it baked immediately, the result was a slightly flat biscuit. Biscuits, Scones, Puff Pastry or anything that aims for flakiness needs to a be chilled so that the butter will not melt as fast as soon as it hits the oven. A soft biscuit dough could result to slightly collapse biscuit. I also found out that when I freeze the biscuit with the egg already in it, I was able o achieve the soft boiled look of the egg even if it bakes for 55 minutes. The cold biscuit protects the egg which avoid over cooking it.
Hot Oven + High Temperature – This always applies when baking biscuits or puff pastry.
- 2 cups (10 ounces) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp herbes de Provence – If you do not have Herbes de Provence, you can make your own by mixing 1/4 tsp of each of these herbs: Basil, Marjoram, Oregano, Rosemary & Thyme), or you can use other herbs that you have
- 1 1/4 cup (1 1/2 stick) cold unsalted butter, diced/grated
- 1/2 cup cold buttermilk, shaken (or you can make your own. 1/2 cup milk + 1 tsp lemon or white vinegar. Leave if for 5 minutes)
- 1 cold extra-large egg, beaten with 1 tablespoon water
- 7 ounces (1 1/4 cups) feta, crumbled
BOIL THE EGG
- If using an egg coming from a refrigerator: Take out the egg from refrigerator and submerge it in warm water to bring it to room temperature. A cold egg + hot boiling water could make the egg crack.
- Use a large pan enough to hold 4 eggs without them crowding together. Add water enough that the eggs are fully submerge. Bring the water to a boil, like really boiling before adding the egg. If you add the egg in a non-boiling water, the 5 minutes time will not be enough to give you a soft-boiled egg that can be peeled without breaking the surface of the egg.
- Transfer the eggs into the BOILING water and boil for 5 minutes.
- Remove eggs and submerge in cold water to stop cooking. Drain the water, transfer the egg in a small bowl or container and put it in the refrigerator to chill. Set aside while you make the dough.
MAKE THE BISCUIT DOUGH
- Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
- Dry Ingredients: Whisk together the flour, baking powder, salt, and herbs de Provence in a large mixing bowl.
- Add the butter and crumble them into pea size. You have 3 options for this step.
- Pastry Cutter: You can cube the butter and cut in with a pastry cutter, or fork, or 2 knives until it resembles coarse cornmeal and there are no pieces of butter larger than a pea, OR
- Cheese Grater: You can use a BIG cheese grater for the butter. Do not use small cheese grater as this will make the butter too fine. You want to have small pieces so that the biscuit will be flakey. Use your fingers to lightly mix the butter with the flour. I learned this method when I was making my Orange Scones and I find this an easier method.
- Food Processor: You can use food processor and carefully pulse the mixture until it resembles coarse cornmeal and there are no pieces of butter larger than a pea. The downside of this method although quick and easy the tendency to over mix the dough.
- Add crumbled feta in the flour mixture and mix until just combined.
- Wet Ingredients: Whisk together the cold buttermilk, cold egg and 1 tbsp of cold water in a small bowl, and gradually pour over the butter-flour-feta mixture. Gently fold in until just absorbed; Do not over mix. Over mixing will result to a tough dough, and you will not get a soft and flakey biscuit.
- Folding: Lightly shape the dough into a rectangle, you can use your fingers to push the dough around or a rolling-pin. Fold the rectangle into 2, like folding a letter. Slightly knead again and rotate the dough horizontally and fold the two ends again. Do this folding 3 times. This is a trick to have the layers in the biscuit.
- Divide it: Divide the dough into four, then divide the four into 2. You will end up having 8 equal portions. 2 portion for every 1 piece of egg = 4 large biscuits. I used my kitchen scale to do this but you can just estimate it.
ASSEMBLE: BISCUIT DOUGH + EGG
- Muffin Pan or 1/3 cup Measuring Cup: I find it easier to use something to hold the dough while I shape it and measuring cup or regular size muffin pan do that job for me. Line one cavity of the muffin pan or the measuring cup with plastic wrap, the size should bigger 2-3x bigger than the size of the biscuit with egg in it.
- Roll dough : Roll one portion of the biscuit dough and form it into a disk, about 4-inch and press it in the bottom of the lined muffin cavity or measuring cup.
- Stuff Egg: Stuff the center with the soft-boiled egg and cover the top with the other half of the dough.
- Twist and Cover: Bring the plastic wrap together at the center and twist to shape the cover the biscuit. Do this for the rest of rest 3 egg biscuits.
- Freeze: Transfer the eggs in a ziplock bag and put in the freezer at least 30 – minutes to 1 hour.
- Pre-heat the oven to 400F (nothing less).
- Bake: Remove the plastic wrap in each biscuit and transfer the biscuit in a cookie sheet. Bake the biscuits for 45 – 55 minutes. The biscuit will release quite a lot of oil from the butter, so it is best to use a cookie sheet with a higher side to avoid oil from dripping when you take it out.
- Remove the biscuits to a wire cooling rack immediately after taking them out of the oven, so that they don’t absorb the oil and get soggy.
Makes 4 large biscuits
If you like this recipe, you might also like these other egg breakfast ideas. Check them out!
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