How To Make Baked (Shirred) Eggs:
In France, this basic methods
of baked eggs is called oeufs en cocotte which means "eggs in ramekins."
People love this dish. Baked eggs are both comforting and sophisticated. The eggs come out looking beautiful in
their individual ramekins and are easy to serve.
For individual servings of baked eggs, use baking dishes (ramekins, custard cups,
individual soufflé dishes, or small oval bakers) that just fit the eggs plus the flavoring, food, or liquid. You can bake eggs nestled in other foods such as rice, vegetables or sauces. These foods should be
heated before the eggs are added for faster and more even cooking. Make indentations in the heated food with the back of a spoon, about 2-inch diameter.
How To Bake Eggs:
Preheat oven to 325° F. Place oven rack in middle of your oven.
For each serving needed, lightly butter an individual oven-proof baking dish or ramekin.
Break 1 or 2 eggs
(being careful not to break the yolk) into each baking dish.
The number of eggs used will depend on size of your baking dish.
Season with salt and pepper.
Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and
half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out. Do Not stir.
Bake in preheated oven approximately
12 to 14 minutes, depending on number of servings being baked. Check
the eggs after about 10 minutes baking time. Rotate the dishes if the eggs aren't cooking evenly. When done, the whites should be completely set and the yolks
beginning to thicken but not hard. Remember the eggs will continue to cook after being removed from the oven.
Remove from oven and serve immediately.
Baked Egg Topping Options:
Top eggs with desired amount of one or more of the following toppings before baking:
Shredded cheese (parmesan, cheddar, mozzarella, etc.)
Chopped ham, cooked and diced bacon, chopped prosciutto
Minced fresh chives, rosemary, or any minced fresh herbs
Recipe ideas for baking eggs:
Learn all about
Eggs and how to cook them, and for more great brunch ideas. Also check out my
Brunch Recipes and
Egg Dish Recipes.
Baked Eggs and Mushrooms in Ham Crisps
Baked Potatoes and Eggs
Crusty Dinner Rolls with Baked Eggs and Herbs
Egg On A Cloud
Eggs Baked in Tomato Sauce (Eggs in Purgatory)
Eggs Sur le Plat
Green Eggs and Ham
Truffled Eggs Toast
Yam Hash Browns with Baked Eggs
Additional Egg Cooking Techniques:
Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte. People love this dish. Baked eggs are both comforting and sophisticated.
The eggs come out looking beautiful in their individual ramekins and are easy to serve.
How To Correctly Cook Hard-Cooked (Hard-Boiled) Eggs.
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled”
eggs are really misnomers, because boiling eggs makes them tough and rubbery.
Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water just below the boiling point) to slightly cook or coddle them.
Deviled eggs have their roots in ancient Roman recipes. In the 17th century, this was a common way to prepare eggs. they were not called
"deviled" until the 18th Century, in England.
Fried Eggs - Perfect Fried Egg
Here are the absolute best fried eggs. This
method is adapted from the ultra-meticulous French chef Fernand
Point (1897-1955). This
technique makes one spectacular fried egg and demonstrates that simplicity
and purity often yield the best dishes of all.
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather
compactly around the yolk, making a rounder, neater shape.
Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right. The secret to successfully
scrambling eggs is slow cooking.