Description
Baking is a genius way to cook eggs because you can see what’s happening, as opposed to soft boiled where it’s a mystery as to what’s happening inside that shell, or poached, which often unfurl in the simmering water. Although baked eggs require the forethought to preheat an oven, they are just as easy as scrambled or fried because once baking, your work is done.
Ingredients
- 1 Tablespoon Butter
- 8 whole Eggs
- 1 pinch Salt And Pepper, Season To Taste
Preparation
Preheat oven to 350 F.
Cut the butter into 16 tiny cubes. Use your fingers to smear 1 cube of butter on the inside of each of 8 small ramekins. Set aside the remaining butter.
Put the ramekins in a baking pan and fill the pan with enough water to reach halfway up the sides of the ramekins. Crack an egg into each ramekin and season with a sprinkle of salt and a few turns of the pepper grinder.
Put the eggs into the center of the oven and bake until the whites are just set and the yolks still soft, about 16 minutes (give or take a minute). Be aware that the eggs will continue to cook a bit even after they’re out of the oven.
Very carefully remove the baking pan and lift out the ramekins using a pair of tongs or dish towel.
Top each egg with one of the remaining 8 little cubes of butter. Serve immediately.
