Baked Eggs... the superior, lesser known relative of Poached Eggs?
Posted 28 March 2012 - 05:04 PM
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!
Posted 28 March 2012 - 06:02 PM
Posted 28 March 2012 - 08:24 PM
Posted 28 March 2012 - 09:01 PM
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.
Posted 29 March 2012 - 10:22 AM
I haven't made them but you get the idea: some added crunch.
Posted 29 March 2012 - 11:10 AM
is this in by chance one of their books?
even the toast looks perfect!