Baking - Part I
Baked Eggs

Baked eggs are a treat.  The French call this method of cooking eggs:  oeufs en cocotte (eggs in stew pot) if done in a small casserole placed in a water bath or oeufs sur le plat (eggs in the dish) if done in a dish.  The advantage of baked eggs is the opportunity to cook the eggs with flavorings:  butter, cream, herbs, spices, bacon, sausage, ham, and cheese.  Also, you can cook a lot of eggs at once.

There are two ways to bake the eggs:  in the oven or on top of the stove.

When baking in the oven, use a ramekin or custard cup.  Preheat the oven to 300ºF.  Rub a little butter inside the ramekin.  Break an egg into each and add a tablespoon of cream (heavy, light, or half and half).  Then add any other seasonings you desire:  a bit of butter, some crumbled bacon, some grated cheese.  I like cream, a sprinkle of Vanns Lemon and Dill Blend, a pinch of finely grated Parmesan cheese, and some chopped ham.  Improvise.  If you have fresh herbs, a sprinkle of parsley, chervil, chives, or tarragon are all tasty.  Then put the ramekins in a water bath.  A water bath is simply a flat pan with some water in it.  The water cushions the heat as it reaches the ramekin. 

Place the pan with ramekins in the oven.  Cook for 12 or so minutes, then check the  eggs.  You want the whites to completely set, and the yolks to thicken but still be soft.  If not done, check at three or four minute intervals.  The eggs should definitely be done in 20 minutes.

Remove ramekins from the water bath and serve in the ramekin.

Baking on the stove is really easy with a stovetop baking pan.  We sell the Demeyere "Egg Poacher," which is really an egg baker.  Fill the sauté pan 2/3 full of hot water and put on a burner to heat to almost boiling.  Rub some butter, margarine, or olive oil in each cup; this is important to prevent sticking.  Break an egg into each cup and top with flavorings.  Put each cup into holder and place on pan; put on lid.  Cook for about 10 minutes and then check eggs for doneness.  Again, you want the whites to completely set, and the yolks to thicken but still be soft.  While the eggs cook, make toast.

Place toast on a plate.  When the eggs are done, use a thin spatula to slide each out of a cup onto the toast.