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How to Make Any Baked Eggs in 5 Steps

by • June 17, 2013 24 Comments

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Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.

Today: Easy going, customizable eggs in 5 steps.  

When it comes to eggs, everyone has a back-pocket technique. Hard boiled? Soft? The eight-page Julia Child omelette method? (Slow, impressed clap to you.) Whatever your go-to, if you're not baking eggs already, you may want to start. 

Also known as eggs en cocotte, or coddled eggs, baked eggs are simple, rustic, and the perfect way to use up leftovers lingering in your fridge. And don't worry about whether the key to omelette-folding is all in the wrist -- baked eggs are hands-off, and require only that you serve crusty bread alongside. Now make yourself some coffee, and sit down at the table. Your eggs will be ready in 12 minutes.

How to Make Baked Eggs in 5 Steps 

1. Baked eggs are wonderful not only for their ease but also for the amount and variety of vegetables you can tuck in to bake with them. Step one: ready those vegetables. Have leftovers? Use them here. If not, sauté whatever you like. We don't have to tell you to season here.

2. While everything gets all slouchy, butter your ramekins. Cast iron skillets work well for more eggs, as do casserole dishes. 

3. Now fill them with your vegetables. Just pile everything in -- baked eggs are an exercise in layering. Add smoked salmon if you, like us, are feeling fancy. This is also where you'll add your optional dairy: cheese is a no-brainer, or try cream or yogurt

4. Crack the eggs! The number to use will depend on the size of your vessel -- these little ramekins can handle two. Add more cheese on top if you're so inclined, and always salt and pepper. 

5. And finally, bake. Slip the ramekins (or casserole or skillet) onto a baking sheet and into a 400-degree oven for about 12 minutes, or until the whites are set but the yolks are still runny. Now wasn't that easy?

Still want a recipe? Here are a few for inspiration:

Baked Eggs with Mushrooms, Leeks, Parmesan, and Bechamel
Eggs en Cocotte with Cream, Garlic & Thyme
Baked Eggs with Smoked Salmon, Arugula and Manchego

We're looking for contributors! Email [email protected] and tell us the dish you could make in your sleep, without a recipe. 

Photos by James Ransom 

Tags: not recipes, eggs, baked eggs, 5 steps, how-to & diy

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Comments (24)


3 months ago Bonnie

I love the Baked Egg recipe in Barefoot in Paris. You begin by placing a little heavy cream and butter in a shallow ramekin and bake until they are beginning to bubble and brown. Add eggs and whatever cheese & herbs you like and return to the oven until baked just the way you like them (usually not more than 6 minutes). The original recipe calls for using the broiler but I prefer to bake them at 375. I've done this recipe using cooked bacon pieces and potatoes or lightly steamed and seasoned asparagus and it's always great. Thursday is our egg night and I look forward to it all week. It's the one day I don't have to think about what's for dinner.


5 months ago Ashlie

I tried to make this today and it did not work out at all. 22 minutes later (in the oven) and my yolk was WAY over cooked and the white still runny. I don't know what went wrong. The oven was at 400 and I only put spinach in it with a little salt and pepper, then the 2 eggs on top. I started with 12 minutes, then added 3 to that, then 3 to that until it was 22 minutes total and finally I decided to just suck it up and eat it (even though I hate runny whites) but the yolk was so hard I couldn't even eat it.


over 1 year ago Kelsey Saunders

I make variations of this all the time with everything from mashed potatoes to mushroom & onion at the bottom. My one edit: I make sure that the yolk stays in the middle so it stays runny.


almost 2 years ago maryvelasquez

Loved this recipe! Anyone know where I can get ramekins like the one in the photo?

almost 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

So glad you like it! You can find those ramekins in Provisions:


about 2 years ago I_Fortuna

I like Gorumand1209's idea of using a Bundt pan. Bain marie is a a bit of a pain but necessary for some recipes. I love this idea only I don't have any ramekins which is why I like a Bundt. It would be great to not scramble the eggs for the Bundt. I love a soft boiled or coddled egg like my mama used to make. What comfort food. Thanks for this great idea and this is just the excuse I need to buy ramekins. Have to make these in the fall though since temps are in the triple digits currently. Thanks again!


about 2 years ago EllnMllr

Annoying not to be able to print this.


about 2 years ago AltaNorth

Copy and paste into an e-mail?


about 2 years ago I_Fortuna

Or right click, copy, and paste to you wordpad or word program. Easy Peasy!


about 2 years ago ChrisVeros

I have never seen anything like this, and I'm really excited.

What are some common veggies you put in the bottom? That photo looks like... arugula and... apple?

about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Here we used arugula and leeks -- but feel free to switch it up! Onion and spinach work instead, and I've taken a page out of fiveandspice's book and used root vegetables like sweet potatoes and parsnips, too. Canned tomatoes work. Brussels sprouts work. Experiment! Have fun!


about 2 years ago AltaNorth

I saute greens with garlic and onion, then add roasted red peppers and tomatoes. Anything in the fridge that you enjoy.


about 2 years ago Greenstuff

Chris is a trusted source on General Cooking

Whoa! Bain marie (boiling temperature) v. a dry temperature of about 400 F! Someone do the experiment for us and report back on the quality of the vegetables, the eggs, and the cheese. I used to coddle a lot of eggs but stopped when I found the bain marie a pain in the neck.


about 2 years ago Gourmand1209

Dad had a recipe (sorry) for Baked Scramble Eggs that we still use today. It is easy, good, leftovers work good on a sandwich with ham or bacon or heat up great In the microwave. I have never seen anything close to it until now.

Recipe: 4 eggs, 1/4 cup milk, 2/3 teaspoon salt, 3 oz cheese (swiss works awesome), dash of pepper, 2 tablespoons parsley flakes.

Eggs are beaten with salt, pepper and milk. Then add parsley flakes, then cheese and poor into buttered bunt pan and bake in 350 degree oven for 30 min or until a knife inserted comes out clean. Then turn over on plate and serve.

Surprised I haven't seen this all over with some very common name. Is there a common name for this? Is this a common dish?


about 2 years ago zoomorphic

What size ramekins would you recommend?

about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

You can use whatever you have! Just adjust the amount of eggs for size. I often use small ones for a single egg, or a skillet for four or five.


about 2 years ago Marian Bull

This weekend I took some (homemade) pizza out of the freezer, reheated it, and put an egg on it, then baked for a little while longer -- great success, great breakfast. Thanks for these tips, kenzi!


about 2 years ago Emelia F

I must try the ban marie method as I can never manage to get the whites cooked with the yolks still runny! :(

about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

That would help! A bain marie is a super gentle way of cooking. But what oven temp are you using? Perhaps lower it a bit?


about 2 years ago Emelia F

About 160C which I think is about 320F?

about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Oh, interesting. I usually bake eggs at 400 F (like is says above), which is a great temperature to get the outsides of the eggs cooked and melt the cheese, but still leave the yolks runny. Try that and let me know if it works for you!


about 2 years ago savorthis

Cooks Illustrated had a recipe where they first heated a creamed spinach (I think) in the ramekin and cracked the egg into it so the whites would have more heat to start with. The dishes are removed when the inner white is just barely jiggly and the residual heat finishes cooking on the way to the table.


about 2 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Kenzi, what do you think of using a ban marie for the baking step? French cooks seem to prefer this method.

about 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I think yes, absolutely!