Eggs In A Bath Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

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.

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.