3. ADD the optional meat to the bottom of the nest. Crack 1 large egg into each nest. Bake at 400° for 8-10 minutes for runny eggs, or 12 to 15 minutes for set eggs.
4. SPRINKLE the top with a dash of salt and garnish the egg and the plate with the chopped herbs.
WHEN TO USE LIGHT VS. DARK COLOR BAKING PANS
Depending on your age, all of your mother’s and grandmother’s baking pans were aluminum, a metal that absorbs and conducts heat evenly and is not reactive or corrosive.
Then, test kitchens discovered that food browns better (e.g., the bottom of a baking sheet and the bottom and sides of a cake pan). This is because dark pans absorb more heat and thus, more heat radiates off the surface.
For foods you want to brown (pizza, pie crusts, potato wedges, roasted vegetables), darker metal baking pans, sheets, and pie plates give you an edge.
For recipes where you don’t want the extra browning on the bottom (breads, cakes, some cookies, muffins), use a light-colored pan, which absorbs less heat.
That being said, we don’t know why Cooking Light specified a light muffin pan. There is no comments section on the page so we couldn’t ask; but we wouldn’t mind a browner potato nest (as opposed to a browner blueberry muffin).
You don’t have to get rid of your pans. According to Cooking Light, if you bake in either dark metal pans or glass dishes, reduce the oven temperature by 25° and check for doneness early.
Here’s an interesting article on the history of cookware and bakeware.
*1 package (19.7 ounces, 560 grams) yields 6 egg nests.