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Aug 8, 2013 07:00 AM

Baked Eggs

Am I the only one that seems to have difficulty with baked eggs? And by difficulty, I mean maintaining soft yolks. I've resorted to separating my whites and yolks and adding the yolks for the last couple of minutes.

Is there a secret I'm missing?

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  1. How exactly are you cooking them? Water bath ?

      1. re: ipsedixit

        I'm cooking them with a mixture of greens, prosciutto, and a sprinkle of cream. The recipe calls to cook at 450° for 7-10 mins. The time seems appropriate for the whites to firm up.

        1. re: FoodChic

          Maybe your eggs are a bit smaller than what was used in the recipe, try A water bath so it is more even and gentle and try to make sure that the yolk is in the middle-ish

          1. re: FoodChic

            I made a dish very similar to what you're describing, but my experience was the opposite of yours - I found the eggs undercooked at 12 minutes. Four large eggs baked on a bed of sauteed greens surrounded by thinly sliced sopressatta which was topped with mozzarella, all in an 8-inch cake pan. After 12 minutes at 450 degrees, the whites didn't look quite set to me, so I let it cook more, checking at one or two minute intervals. All told I think I cooked them for 17 minutes, which was too long as the yolks were very firm. Next time I'll pull the pan at about 14 minutes, which I think will be the right time.

            Are you doing individual ramekins with one egg each, or are you doing a casserole like mine? How deep is the bed of greens you are using, and what is the temperature of the greens? If the greens are hot and in a thick layer, that may cause your eggs to be overcooking.

            1. re: janniecooks

              I agree, I make frittatas quite often and they take at least 12 minutes at 400-450F but with smaller servings in ramekins it's quicker

              1. re: janniecooks


                I'm using a large gratin dish. I sauté the veggies and ham prior to putting in the oven. I make wells, add the eggs, and the. Put in the oven. It sounds lik we're making nearly the same dish.

                1. re: FoodChic

                  It does indeed sound like we're making the same dish, FoodChic, at least in the mechanics if not the precise ingredients. Perhaps by doing just a visual check, I was mistaken that my eggs weren't cooked enough at 12 minutes. But I'm pretty sure the whites weren't even fully opaque by then. I keep a thermometer in my oven, so I'm confident the temperature was 450 degrees. Have you checked your oven temp lately? Is it a gas or an electric oven (gas ovens fluctuate more)?

          2. No, baked eggs are difficult for precisely the reason you cite.

            1 Reply
            1. re: mwhitmore

              agreed, getting the timing just right is a challenge for me. I'm always amazed how restaurants can get these right.

              I can now only make them in my house, in my oven, with my ramekins - and I can get them to come out right. If I try to do them in someone else's oven or in a different vessel - forgetaboutit.

            2. What kind of baked eggs? I often make egg nests in little cups and the yolks seem to stay soft. I usually either bake at 400 or broil for a few minutes to set the whites but this is in a small ramekin dish no more than 8 oz usually.

              1. I'll put corned beef hash in a cast iron pan and then in the oven for 10 min. or so, then 2-3 eggs on top and back in the oven. In a 'few' min. they're done. Take them out sooner then later, they will still continue cooking in the pan.