5 Ingredients or Fewer
Caramelized Cream Eggs From Ideas in Food
Recipe by: Genius Recipes
Popular on Food52
87 Reviews
MRubenzahl
May 10, 2023
I seem to be the opposite of everyone else: I love the technique but not so much the overly loquacious delivery (which, to be fair, is the Food52 style). The water boils off and the cream separates into butterfat and solids, which give it a toasty, butterscotchy flavor and a pudding texture.
Whites are not crispy but they are coated with caramelized butter. Definitely adding this to my techniques library.
And if anyone wants to do this without wading through 2000 words: Pour a thin layer of cream into an unheated non-stick skillet (that has a lid). Turn heat on, medium-high. Add eggs, sprinkle with salt to taste. When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.
Whites are not crispy but they are coated with caramelized butter. Definitely adding this to my techniques library.
And if anyone wants to do this without wading through 2000 words: Pour a thin layer of cream into an unheated non-stick skillet (that has a lid). Turn heat on, medium-high. Add eggs, sprinkle with salt to taste. When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.
MacGuffin
May 10, 2023
I like them as well, although I had to play a bit for optimal results. I found I had to be careful in order for the yolks not cook too much, which I think is due to the steam that results as the cream cooks down, as well as maybe using too much cream. Once I got that down, I started flipping them because I prefer my eggs over easy.
Lourdes M.
May 2, 2023
The recipe itself is easy to follow and well-written, I just didn't care for the end result. I expected this to be a sort of shortcut version of making "eggs en cocotte." It was not as similar as I anticipated, so my disappointment in the recipe is a matter of my having false expectations. I prefer a crispy fried egg, I guess. I will leave the heavy cream for eggs en cocotte!
MikeyG
March 27, 2023
I don’t get it. I tried this a few times. Eggs fried in butter or olive oil is way better. You can use the same technique with taking off the heat and covering for 1 min. Or if you like the cream thing, Shirred eggs are also better. Warm butter in a pan, add eggs, top with a little heavy cream, bake at 375 for 7-8 min. This recipe is like a technique in search of a use.
chef C.
March 18, 2023
DING-DING-DING, we have a winner here!
Something to note, if using a smooth-top ceramic eye, be sure to turn the setting to about 7 or 8. Any lower and the eggs cook too slow causing the bottoms of the yellows to cook too solid, and you will not have as much golden runny goodness - and that would be a real shame!
Something to note, if using a smooth-top ceramic eye, be sure to turn the setting to about 7 or 8. Any lower and the eggs cook too slow causing the bottoms of the yellows to cook too solid, and you will not have as much golden runny goodness - and that would be a real shame!
Otha T.
March 14, 2023
Thank you so much for this. I prepared as directed and placed over yellow stone grits (polenta). I was so bored with my normal way of making eggs. Delicious!!!
cindy_perkins_marlow
September 19, 2022
These quickly became my favorite way to cook eggs when I have heavy cream in my fridge. I add Italian seasoning to the cold cream and serve on toasted sourdough bread. YUMMM!
Rsia
June 19, 2022
I do this with baked eggs. Each egg in their own cup, about a tablespoon of cream with each egg. Place on a rimmed baking sheet for ease of handling in and out of the oven. Bake 375 about 7 to 8 minutes.
RG
March 19, 2023
Now we're into different territory but put some spinach at the bottom of the ramekin (greased of course). Make a little well -- I use frozen spinach which has sorta thawed. Crack in an egg. spoon he cream over top and bake. Allegedly King Charles' fave dish.
MacGuffin
March 27, 2022
Okay, so I wanted to make these (I’ve made them before) but lacked heavy cream (I can’t even get heavy cream in my area--just whipping cream with stabilizers added). What I did have on hand though . . . was . . . *drumroll* . . . crème fraîche!!! Doesn’t split when heated, right? Long story short, it worked out great. It might actually have tasted better than it did with the heavy cream I’d checked in my luggage last year. Sometimes, you just have to think out of the box.
Sadie K.
February 26, 2023
Thank you. I was going to, and will, try this.
Sadie Kendall, Kendall Farms Creme Fraiche
Sadie Kendall, Kendall Farms Creme Fraiche
MacGuffin
February 27, 2023
If anyone knows food, Steve does. I seem to recall your corn chowder recipe appears in his Cheese Primer. My copy's packed away, so I don't have access to it.
Sadie K.
February 27, 2023
Go to www.kendallfarmscremefraiche.com. My creme fraiche cookbook is on the website somewhere. I believe it is in my cookbook.
Sadie
Sadie
food52
February 26, 2022
I will definitely make these again. I can’t figure out what tu pair them with but I really liked them! I feel like maybe with mushrooms and gruyere?
Susie
February 24, 2022
I’ve made this three times and I think I’ve ironed out the kinks.
1) Use a pan just big enough for the number of eggs you want to cook and the use just enough cream to cover the bottom of the pan. When you add the eggs, the cream level will rise so you don’t need as much cream as you probably think you do.
2) Season the cream before you add the eggs. This will achieve the best distribution of seasoning.
3) Don’t be afraid of the heat. Use medium high and trust the recipe. I have an electric range with a glass top and I turn the heat to 7.5-8 and let it rip.
4) I like the whites cooked solid so I watch them until all of the white is almost completely set, then take the pan off the heat and cover it immediately. Having a clear glass lid is a plus but if you don’t have a see-through lid, put your lid on and set a timer for 60 seconds and leave it alone! The eggs will look like you’ve basted them when you remove the lid.
The recipe works. As for the results, I would call them okay. I didn’t swoon over them but they were an interesting variation that I will make again when have leftover heavy cream.
1) Use a pan just big enough for the number of eggs you want to cook and the use just enough cream to cover the bottom of the pan. When you add the eggs, the cream level will rise so you don’t need as much cream as you probably think you do.
2) Season the cream before you add the eggs. This will achieve the best distribution of seasoning.
3) Don’t be afraid of the heat. Use medium high and trust the recipe. I have an electric range with a glass top and I turn the heat to 7.5-8 and let it rip.
4) I like the whites cooked solid so I watch them until all of the white is almost completely set, then take the pan off the heat and cover it immediately. Having a clear glass lid is a plus but if you don’t have a see-through lid, put your lid on and set a timer for 60 seconds and leave it alone! The eggs will look like you’ve basted them when you remove the lid.
The recipe works. As for the results, I would call them okay. I didn’t swoon over them but they were an interesting variation that I will make again when have leftover heavy cream.
Alexis
February 22, 2022
Couldn't decide on what to have for dinner tonight. I made a big salad and thought fired eggs would be a great topper. It seemed like a good time to try making these eggs in cream. Incredible! The eggs were perfectly done and buttery. What a great recipe to have in my toolbox!
azzzzz
July 5, 2021
I just made these egg this morning! I didn't have butter or margarine so I used cream and they were delicious. Actually it was a toss up between cream or mayo, which I think I'll try next time.
Picholine
September 25, 2020
Made the caramelized eggs and what an exquisite taste ! I really was surprised that cooking eggs this way would make a difference. Such a treat.
Food
September 16, 2020
I can't wait to try this technique. I would love to watch a video on making crispy eggs. I was watching a British cooking show and this older lady cracked an egg in her hand, dipped and rolled it quickly in bread crumbs then quickly placed in hot oil to deep fry. It came out as a brown crunchy ball and when she cut into it the yellow was runny and white perfect. Have you heard of this technique. I am still shocked. I would love to learn how to do this. You can place the crispy egg balls on a salad or pasta.
Robin
February 20, 2022
Could this be it?
https://food52.com/recipes/83236-eggs-fried-in-bread-crumbs-recipe
https://food52.com/recipes/83236-eggs-fried-in-bread-crumbs-recipe
djfisher1312
September 12, 2020
Just read this, immediately tried it, delicious and incredibly easy!
[email protected]
September 8, 2020
To me, these were poached eggs, elevated to the nth degree! And the best part, they hold their shape very well. Confession: I did use more cream than suggested. Unbelievably good! I used a stainless steel skillet, with no issues whatsoever.
Rosalind R.
September 17, 2020
When this hit my inbox as just "gas," I couldn't imagine what recipe I had commented on that would elicit such a response!
I hope you realize how lucky you are to be cooking with gas. Sadly, I live in Arizona where gas kitchens are as rare as hens teeth. Electric is so limiting!
I hope you realize how lucky you are to be cooking with gas. Sadly, I live in Arizona where gas kitchens are as rare as hens teeth. Electric is so limiting!
Gina T.
July 18, 2020
I tried this technique when first published here and was underwhelmed. Now, I have tried again and these eggs are perfection! I believe I had too much cream the first time, and was also cooking on a dreadful glass-top electric range. Today, I used just enough cream to coat the bottom of the pan and cooked on induction and made some of the best eggs I've ever had. I did give them a flip during the one minute rest because I feared the yolks weren't set but it was probably not necessary. Next time, I will not. I quite easily made 4 and think I could even do 6 at once.
Anu N.
March 11, 2020
This was gorgeous! I think I used more than a "thin" layer of double cream, but since I'm on the keto diet, it's all good :) I added some homemade everything bagel seasoning over the eggs, and drizzled a bit of truffle oil before eating... Wonderful! Thank you so much for sharing this fantastic recipe, this will go on my regular weekday rotation.
Anu N.
March 11, 2020
Oh I should add another favourite way of mine of frying eggs, thanks to my best friend's recipe. Grate some cheese (cheddar works best) on the bottom of a nonstick pan to cover it, crack an egg or two over this layer of grated cheese, turn the heat to medium high, and cook until the cheese starts to melt and develop a crust. If the whites are still runny, you can switch off the job and cover the pan, exactly like this recipe. Once the eggs are cooked to your liking, transfer the crispy cheese and eggs to a plate and eat immediately!
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