Cooking From Every Angle

Baked Eggs

By • October 25, 2013 • 23 Comments

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In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill.

Today: Amanda shares why you should be baking your eggs.

Baked eggs from Food52 Baked eggs from Food52

Amanda is on a quest to take back the baked egg, and she's written a manifesto -- and a how-to -- over on Design Sponge. Today, she's featured in their In The Kitchen series, and she's spreading the baked-egg love all over the internet.

See the recipe -- and photo tutorial -- over on Design Sponge, and rethink your egg game this weekend.

 Baked eggs from Food52

Photos by James Ransom 

Tags: eggs, everyday cooking, breakfast, design sponge

Comments (23)

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5 months ago elizabeth smith

This recipe brought bake memories of Home Ec...yes I am of that generation. But our very first dish was Shirred Eggs, which as I recall were made just like your recipe. And they were wonderful. With so many people keeping chickens these days, I think we need all the great egg dishes we can find.

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6 months ago LASGarcia

Smear some refried beans in the bottom of the dish and sprinkle some shredded cheese on top. Serve with a ranchero sauce or salsa. If your baking dish is deep enough you could put the sauce/salsa on top of eggs and then add cheese.

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6 months ago sel

that sounds good too, a type of eggs ranchero without the corn tortilla under it all...
Hey, now that is an idea....ranchero eggs, yum! sounds even better then just plain
baked eggs. A littlw spice never hurt...and that fried crisp corn tortilla, well,
lets do the whole thing right :)

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6 months ago sel

Ina, over at Barefoot...has a wonderful recipe. Love the idea
of the herbs she uses.....check it out you guys....

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6 months ago John Davidson

Never made them before and now I am going to try this recipe. It looks good and seems very easy. Locating the dishes may be a challenge.

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6 months ago Pat Fox

A dash of Worcestershire before baking is a nice addition.

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6 months ago twinwillow

I bake my eggs in a shallow French au gratin swimming in extra virgin olive oil with a little salt and then fresh cracked black pepper to finish.

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6 months ago lydia.sugarman

I use the same kind of oval gratin dish and half-and-half because that's what I usually have on hand.

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6 months ago Moe Rubenzahl

I made these. I used a deeper dish that was not as big around. Not a good choice as the middle was runny while the outside overcooked. Needs to be shallow, as pictured.

But the flavor was good.

I also wonder about 3 T of cream -- I will back off on that next time. Anyone have a comment about that?

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6 months ago JustPoppin Buck

What 3T of cream? It says 1T of cream per ramekin of 2 eggs.

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6 months ago Moe Rubenzahl

Right you are. Thanks!

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6 months ago JustPoppin Buck

Great. I was afraid that maybe I was missing something. From folks' comments it sounds like 1T worked out well for them.

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6 months ago EmFraiche

I made these eggs this morning without the cream. Absolutely lovely!

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6 months ago emery

This was the first thing we made in home ec. in 1963 --everything old is new again. We called them shirred eggs.

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6 months ago lydia.sugarman

I fell in love with baked eggs on my first trip to Paris. We were staying with a friend in the Pigalle. Several morning founds us at the neighborhood corner bistro eating their baked eggs before heading out to explore. Eggs, cream, butter, a little salt, served with hunks of crusty baguette. Simple. Heaven. These became standard weekend breakfast fare for years upon our return.

Every time I look at the single baking dishes in the cupboard, all those memories come flooding back. Thanks for the reminder of the the comforting, decadent, voluptuous baked egg dish. I will definitely be making them again on a regular basis.

Julistache

6 months ago juliunruly

I had some problems with this recipe. First, my eggs took much longer to set – at least 20 minutes. The amount of cream used made it hard to tell when they were done, and I felt that it was totally overwhelming in the finished product. It was like eggs poached in cream, as opposed to a baked egg dish with a little cream in it.

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6 months ago CFrance

How could 1 Tb of cream be overwhelming? I've made these in custard cups--single egg to a cup, 1 T cream poured over, salt & pepper, parsley, sprinkle of parmesan. Lovely. They took around 17 minutes to set up.

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6 months ago juliunruly

Look like I misread the recipe when I made these. I was only cooking for myself, and put all 3T of cream in my one dish with the two eggs in it. However, the recipe now says *4* tablespoons, so it's definitely been edited. Maybe it was misleading when I made it this weekend and they've since fixed it? Who knows.

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6 months ago CFrance

Yeah, I can see how 3T of cream would be overwhelming! Looks like you're right about recipe being edited.

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6 months ago JadeTree

Perfect Sunday breakfast; this finally spurred me to try baked eggs. Thank you!

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6 months ago virginia

made them this morning and it was a big hit. once cooked i topped with parmesan cheese and fire roasted salsa...so good!

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6 months ago ohhaylsno

I love baked eggs. I usually put buttered breadcrumbs at the bottom of the ramekin before cracking in the eggs, adds some texture.

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6 months ago cucina di mammina

Wonderful article Amanda... I am going to try some baked eggs for my late Sunday morning breakfast.
I love mixing in mushrooms, spinach and maybe even fresh chopped tomatoes for a rich flavor base