Baked Eggs –

by

This is one of those baked egg dishes that is the devil to get right until you learn your oven and the timing. Then you will not be able to blow it once you learn the looks of the thing done right.

Warning: an uneven broiler (like mine) can cook one dish rock-hard and the dish next to it can be just about raw. That can drive you nuts.To bake eggs use individual gratin dishes or Pyrex bowls of about 3 to 4 egg capacity.

Put the oven rack on the top or whatever will get you about 6″ from the broiler. Yeah, I know we call them baked but it is really broiled. So, preheat the broiler while we get all this together.

Crack the 3 eggs each into separate dishes. You don’t have time to futz around cracking eggs when you get going. Be careful not to break the yolks or get shell into the mix.

Mix up:

1 or 2 decent cloves of fresh minced garlic
1/4 tsp fresh minced thyme. (Use a pinch of dried if you don’t have fresh.)
1/4 tsp fresh minced rosemary. (Use a pinch of dried if you don’t have fresh.)
1 Tbs fresh minced parsley. (Use 2 tsp dried if you don’t have fresh.)
1 Tbs grated parmigiano reggiano. (You can also use a Gruyere for a nice variety. Don’t skimp on the quality of the cheese.)

Put 1/2 tablespoon of butter and a tablespoon of heavy cream in each dish and place them on a baking sheet under the broiler until it gets bubbly and hot – 3 or 4 minutes. Pour in the 3 eggs to each dish, salt and pepper to taste, and sprinkle on the herb-cheese mixture and get them back into the oven.

Broil for about 5 minutes or until the whites are just beginning to set. Take them out a bit before you think they are ready as they will continue to bake in the dish. Serve them up with the nice toast of your choice.

You can vary this with any topping that you like – or nothing but salt and pepper. A good shredded ham goes well. Or crumbled bacon. Different cheeses vary it nicely.

Enjoy.

Herself Sez: As someone who prefers, nay REQUIRES, her eggs to have s*o*l*i*d whites, this was a big disappointment. As Himself Sed, our oven heats unevenly. His eggs were fine for him (somewhat loose). Mine turned out basically RAW!!! Yetch!! Likewise Retch!! In the future, mine will have to be left in an additional 10 minutes or so OR will have to be put in about 10 minutes before Himself’s go in. I can deal with solid yolks. I can deal with solid whites. I cannot, by any stretch of the imagination, deal with raw (or even shakey) whites (except in egg nog, when they are well whipped, or in a milk nog – again well mixed in). This little experiment was a total failure for me – he’ll have to try again. Luckily, however, his failures are very few and very far between! 🙂

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One Response to “Baked Eggs –”

  1. Ernest O'Dell Says:

    This reminds me of my attempts to bake a soufflé. One side would rise nice, and the other side (in a round mold) would collapse. Argh!

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