Should I twice-bake eggs?
Hi fellow CH-er's,
I have a craving for eggs. They must have whites that are just firm and yolks that are not cooked at all. I googled and searched this forum and saw a cool looking recipe that lined a ramekin with herbs, butter, parmesan, breadcrumbs, bacon, and a little cream. Broil it for a couple of minutes. drop in egg and top with some of the crumb mixture and broil again for a couple of minutes.
I never tried broiling, but every time I bake them, the yolks are too cooked before the whites are done. What if I separated the egg and just put the white in first and let it cook for a minute or 2 before adding the yolk in for another minute? I know it sounds like an extra and possibly unnecessary step. ...or if broiling and the heat comes from the top, I drop the yolk in first and then cover with the white?
The sites that I have seen say the yolks are runny, but I think that is subjective. A lot of the pictures looked to me like the yolk was slightly set. I love them soft boiled, too, but fail to find the perfect technique. I don't like the recipes that say to start them in cold water and time them when they start to boil, because I lose track while doing other tasks and completely miss when the boil starts. There are always so many variables; simmer vs boil; how much water; how large is the egg. I just never get it right.
I am good at fried easy-over, but wanted to try this baked/broiled version. What do you all think? Do you have any good methods? Seems like a lot of typing when I could just go down and do some trial and error, huh?
Do they have to be in ramekins?
I posted earlier about the perfect "6-minute egg in ten minutes" http://chowhound.chow.com/topics/766954 No boiling necessary, nor a stove really, or a pot for that matter.
And a deep-fried fried poached egg earlier here: http://chowhound.chow.com/topics/695679
I microwave eggs by putting the whites and some melted butter into a ramekin, nuking covered on low power until almost done, then adding the yolk, pricked once so it doesn't explode. Cover and nuke just a few seconds since there's residual heat from the white. The mixed-in butter helps the white congeal faster and more evenly.