Ramekin Eggs How To Perfectly Bake Eggs Food

BAKED EGGS

Steps:

• Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
• Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
• Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
• Carefully remove the ramekins from the water bath. Let cool slightly before serving.

SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS

Steps:

• Preheat oven to 350°.
• Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

BAKED EGGS EN COCOTTE - ITALIAN-STYLE

Steps:

• Preheat the broiler or the oven to 350°F Skin, seed and chop the tomatoes. Place the chopped tomatoes in a bowl with the garlic, olive oil, balsamic vinegar and parsley. Season with salt and freshly ground pepper and mix well.
• Place a little of the mixture into the base of 4 ramekins or 'cocottes' and break an egg into each ramekin.
• Scatter each egg with a little more of the tomato mixture, making sure you add the 'juice' as well. Top with breadcrumbs and a drizzle of olive oil.
• Place under a hot broiler or in the oven until the eggs are cooked and set to your liking. Serve at once.