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Baked Eggs
By Janet Pieterse
Few people have heard of baked eggs, to my surprise. They are very simple to make, and once you have served them, people start giving you the "I didn't know you were a gourmet cook" look. What you need is: - fresh eggs
- small ramekin dishes (or normal sized ones, if you want to serve more than egg)
- salt and pepper
- a larger dish to hold the ramekin dishes. You can butter the ramekin dishes if you like, but it's not really necessary. Break the eggs into the ramekin dishes, one per small dish, or two into the standard size. Season with salt and pepper. Take a piece of parchment or greaseproof paper, prick some holes in it and put it into the larger dish. Put the ramekin dishes into the larger dish, then pour in some boiling water to reach about halfway up the dishes. Carefully put the entire set onto the middle shelf of a preheated oven at 400F/200C/gas 6, trying not to get water all over your eggs. Bake for about 5-10 minutes, depending on the size of your eggs. Ideally you want the white to be just set while the yolks remain liquid. This means you should take them out of the oven just before the white sets completely. I usually do them on the hob, as I cook for just two people and a whole oven for two ramekins seems a little wasteful. Here, I pour water into a pan and bring it to a gentle simmer. I add the ramekins - the water should come up about halfway - and cook for 5 to 10 minutes, depending on the size of the eggs. I just watch for the white to be just about set. You can serve these plain and simple like this and still get rave reviews. You can also dress the eggs up slightly.
- Sometimes I pour a little cream onto the eggs before cooking them.
- Sometimes I put some cooked spinach in the bottom of the ramekin before adding the eggs, for a Baked Eggs Florentine.
- Sometimes I put some chopped ham into the the bottom of the ramekin before adding the eggs. You could add a little hollandaise sauce after cooking, for a Baked Eggs Benedict. Once you've tried the plain eggs, feel free to experiment with variations of your choice! Just be sure to choose things which normally taste nice with eggs!
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Contributor's Note
I am a keen hobby chef and love to try out new recipes and play with presentation techniques. My sister cannot cook; I have given her this recipe and she found it easy and delicious.
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This does sound easy. I like eggs so I think I'll give it a try.
I have never heard of baked eggs. I like the idea of adding spinach or ham to the eggs. When I was a child, we had a brick grill and my dad would put eggs in their shell, corn on the cob, and potatoes in the hot ashes to cook.
My wife and I had a Bed and Breakfast for a number of years and she would make the baked eggs benedict for our guest. Most times, to the exclaimation, "I never had baked eggs".
Thanks for sharing, Janet.
Best wishes.
Frederick
Interesting. I'll try that. Wonder if it tastes same as when using the metal ring on the frying pan
The copyright for this content entitled "Baked Eggs" has been specified by the contributor as:
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