Bath Cooked Eggs Recipes
EGGS IN A BATH
Recently, as I was surfing the net I found myself watching an OLD (1964) Julia Child's cooking show. She showed about 4 methods of cooking eggs that I had always wondered about, so I tried them all. This is defiantly my favorite! Great for doing a head of time for a family brunch or when guests are staying and you do not know...
Provided by Katherine Carter
Categories Eggs
Time 25m
Number Of Ingredients 3
Steps:
- 1. Preheat oven or toaster oven to 350 ºF (180ºC).
- 2. Spoon 1 tsp melted butter into 4 (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin. Salt and Pepper as desired. Place the filled ramekins in a baking pan (large enough so they are not touching each other).
- 3. For a softer texture, eggs are baked in a French water bath method. Place the pan on the oven shelf and pour in enough boiling water into the pan to reach 1/2 -2/3 up the side of the ramekin.
- 4. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).
- 5. Serve with toast to dip in the soft yolk.
BATH-COOKED EGGS
Provided by Mark Bittman
Categories appetizer, side dish
Time 45m
Yield 12 bath-cooked eggs
Number Of Ingredients 1
Steps:
- Place a rack in a pot or deep baking pan, fill with hot water and place on stove over lowest heat possible. Bring temperature to 140 to 145 degrees, and add eggs. They must stay on rack and not touch bottom. Cover and maintain low temperature, checking frequently.
- Test an egg after 40 minutes by cracking on plate; if white is cooked, egg is done. If not, try another in 5 minutes. When eggs are done, use immediately or cool and refrigerate for up to a day. Bring to room temperature or reheat in hot water for a minute or so before serving.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 61 milligrams, Sugar 0 grams, TransFat 0 grams
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