6 replies to this topic

[EatNopales]

One of the traditional ways to prepare Turkey & Duck eggs in Mesoamerican cuisine is the crack the raw egg into a "cup" made out of some kind of leaf / husk such as Dried Corn Husk, Fresh Hoja Santa or Banana leaves etc., The cup is put on a comal, the whole thing covered with a clay bowl... and after a few minutes the white is set & yolk runny.

A few weeks ago I bacon larded a ramekin, cracked an egg into it, salted & baked at 425F for about 5 minutes or so until the white set & yolk was runny... an instant household favorite... even the 2 1/2 year old that stopped eating poached eggs asks for one every day.

Unlike a poached egg... the baked egg has a better texture & more concentrated flavor & is actually much easier to deliver a perfect result consistently.


Not sure why this method isn't more widely discussed online... if it is old news to you... then disregard my ignorance... if it is new to you... try it.. the results are awesome!

[kayb]

I like that in a ramekin atop a layer of cheese grits, topped with a tablespoon or so of cream, and if you wish, some diced, shredded or chopped cooked meat of some sort. A riff on the classic ouefs en cocotte.

[Kim Shook]

Yep! Our own MiFi introduced me to them 3 years ago and they are a favorite here. It’s a great way to do eggs for a fairly big group without doing a casserole and everyone can have whatever they like on/in them. I do admit to a tendency to slightly overcook them, but I do it with poached eggs, too. And somehow, all the cream and bacon and cheese and herbs are much more forgiving than a stark poached egg when you over do things a bit.

[andiesenji]

When I was catering, I used to make shirred or baked eggs for brunches - I had a large number of the Portmeirion Botanic Garden Breakfast Cup and Saucer sets that a friend who had owned a tea shop gave me and these were perfect for baking and serving the eggs - two to a cup.
It made a very pretty presentation and the cups were much easier to handle than ramekins.

I placed the cups on a sheet pan, slid it into the oven and poured about half an inch of boiling water into the sheet pan. I found that this "trick" cooked the whites at the bottom of the cups more quickly and allowed the yolks to remain runny.

As I recall, I could do 36 at a time on a full sheet pan, possibly only 24, but it depended on how many people were being served. As many of these were buffet service, having the cool saucer under the cup made service much easier.

Check this link.
Baked Eggs - Shirred Eggs - Oeufs En Cocotte

Edited by andiesenji, 28 March 2012 - 09:02 PM.

[rotuts]

Ive seen 'phyllo pockets' placed into a cup-cake baking tray where then an egg (+ other favorite things - bacon? Ham?) is added and then baked for 'brunch for many'

I haven't made them but you get the idea: some added crunch.

[percyn]

Steak and egg gratin - a version of baked eggs at Thomas Keller's Bouchon in Las Vegas:

[rotuts]

Wow. Very serious Wow!

is this in by chance one of their books?

even the toast looks perfect!