EGGS IN A BATH
Recently, as I was surfing the net I found myself watching an OLD (1964) Julia Child's cooking show. She showed about 4 methods of cooking eggs that I had always wondered about, so I tried them all. This is defiantly my favorite! Great for doing a head of time for a family brunch or when guests are staying and you do not know...
Provided by Katherine Carter
Categories Eggs
Time 25m
Number Of Ingredients 3
Steps:
- 1. Preheat oven or toaster oven to 350 ºF (180ºC).
- 2. Spoon 1 tsp melted butter into 4 (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin. Salt and Pepper as desired. Place the filled ramekins in a baking pan (large enough so they are not touching each other).
- 3. For a softer texture, eggs are baked in a French water bath method. Place the pan on the oven shelf and pour in enough boiling water into the pan to reach 1/2 -2/3 up the side of the ramekin.
- 4. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).
- 5. Serve with toast to dip in the soft yolk.
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