🔕 🔔

My Basket ()

All questions

Baked eggs

Every time I make them I end up overlooking the yolk to try and cook the white. I like really runny yolks and the sight of runny whites are so not appetizing to me. This is supposed to be easy, no? What the heck am I doing wrong. 400 for 8-10 doesn't seem to be working or 375 for 12. Any tips?

asked by Madame Sel over 3 years ago
2 answers 1588 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added over 3 years ago

I think it needs a much gentler cooking temp. I would try 325 for 10-12 minutes

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

I'm a huge fan of Eggs en Cocotte, if you're trying to curb the carbs it's a splendid breakfast. It's also a great way to use bits of leftover protein, pick a few tablespoons of chicken off that carcass, throw in a spoonful of that seafood gumbo, the last of your smoked salmon, you can just keep going on and on. I have been making this for years, and while cooking away from home in a strange kitchen, I noticed I was having issues also...Here's my advice: 1. Don't skip the water bath-a small skillet with boiling water and your Cocotte sitting in it are the key to keeping the heat uniform all around the egg-just like any good custard, cheesecake, oh yeah egg based cooking! 2. Find a Cocotte vessel and stick with it, once you determine the right time/etc. A narrow custard cup will give you different results than a pyrex cup. I use a narrow custard cup, that seems to make the egg higher and the white sits level with the yolk. I found the pyrex cup laid the egg flat, with the yolk rounded up like a sunnyside egg. Lastly, a bit of liquid "on top", ie a tablespoon or so of cream helps protect the egg. The bain-marie keeps the egg cooking at 212 degrees, the temp of boiling water, so I blast up the heat to 425, and it takes 16-18 minutes for me to get a fully cooked egg-white with perfect runny yolks. Sorry for the manifesto here-but this is one of my favorite breakfasts-and one that many houseguest request upon returning to my weekend house, even years later.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.