Custard egg squares

Want a perfectly square, super soft, and custardy egg for your next breakfast sandwich? This foolproof recipe allows you to bake the eggs in the oven so they can be prepared in advance and reheated easily when it's sandwich time.
Two 4-inch square egg patties
schedule 5 minutes
schedule 40 minutes
schedule 45 minutes


  • 5 whole large eggs
  • 14 cup milk
  • 34 teaspoon salt


Preheat oven to 300 F (150 C). 

Beat five eggs in a bowl until they are fully combined. 

Using a strainer, strain the eggs into another large bowl and add salt and milk. Mix the mixture until fully incorporated. 

IMPORTANT: spray an 8 x 4-inch loaf pan (sometimes called "Medium" - an 8.5 x 4.5 pan will also work) with nonstick spray and set the loaf pan into a larger baking pan.

Pour the egg mixture into the loaf pan. Take note of the height of the egg mixture for the next step.

Cover the loaf pan with aluminum foil and fill the larger baking pan with warm water. Make sure the water is higher than the height of the egg mixture. This is known as a bain marie and cooking the eggs surrounded by warm water will allow them to cook very gently. 

Bake for 35 to 40 minutes or until eggs are fully set. 

Allow the egg patty to fully cool before handling. See notes for reheating instructions.



Microwave: you can reheat the egg patty in the microwave for 30 seconds, flip the patty, and heat for another 30 seconds. Add cheese for the second 30 seconds if you want melty cheese. 

Broiler: place the egg on a piece of aluminum foil that has been sprayed with non-stick cooking spray. Broil for 1 minute, flip the egg, add any cheese, and broil for another 1 minute.

Have you made this recipe? Tag @beerinator and let him know!


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