Alpine eggs

Are the eggs hard cooked when all is done or are they soft?

Pat in TX

"Pat" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Are the eggs hard cooked when all is done or are they soft?

Pat in TX

I cooked this for the first time tonight for dinner. The 10 minutes cooking
time is a joke. I figure 10 minutes a egg would be closer to the truth. I
cooked the eggs for 15 minutes and had to finish the dish in the micrwave,
before it firmed up enough for me. Perhaps the 350F cooking temp was a
typo?

The dish tastes wonderful and was worth the effort but the cooking time is
way off.

--
Last year's nuts must go.
- Michael Odom

"Alan_B" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Pat" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

I cooked this for the first time tonight for dinner. The 10 minutes cooking
time is a joke. I figure 10 minutes a egg would be closer to the truth.

Everyone likes their eggs cooked to a different degree of done-ness.
Some people enjoy a soft boiled egg...makes me gag. Some people like
their scrambled eggs or omelets to still be a little runny...not me.
So,maybe the 10 minutes cooking time was the minimum, with the
understanding that folks can cook it longer according to their
preferences? Better than suggesting a cook time of 20 minutes and
disappointing those who like their eggs cooked a little less. You can
always add cooking time, but it's hard to "uncook" things.

Oven temps vary as well. When was the last time you had your oven
temperature calibrated?

Lee

I make something similar.

Pre-cooked ham cubes or pre cooked bacon
Eggs
Cooking spray
Heavy Cream
Grated Parmesan

Preheat oven to 375
Spray bottom and sides of CUPCAKE PAN with cooking spray
Drop in some bacon or ham (pre cooked, the bacon doesn't need to be too
crispy, just cooked is fine) into cupcake pan
Crack in egg into cupcake cup pan, keep yolk whole.
Add a splash of cream, just enough to barely coat the top of the egg
Dump in some parmesan cheese, I like lots here. Not just a sprinkle, enough
to completely cover the egg plus a bit more
sprinkle a bit of something green for color (Parsley, oregano, whatever)
Bake till top starts to brown a bit (about 20 minutes or so)

The egg will be fully cooked hard, tastes great with some salt and pepper,
and is very easy to make.

The recipe can, as you can see, be easily modified from one egg to as many
as you have room for in your pan.

My recipe is based on some recipe I read here a while back but I have
tweaked it a bit and, as you can see, do not have any exact measurements.

"Alan_B" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Alpine Eggs

1 tbsp olive oil (I used canola)
4 oz swiss Cheese sliced thin (I used med.cheddar)
4 eggs
1 tsp salt
1/2 tsp pepper
1/4 cup heavy cream
1/2 cup grated parmesan cheese

Preheat oven to 350F

Coat the bottom of a shallow casserole dish with olive oil.
line the dish with the swiss cheese.
Carefully break thr eggs into the casserole dish keeping them whole
Add the salt and pepper to the cream and pour it over the eggs.
Sprinkle with Parmesan cheese.
Bake 10 minutes.
Brown the cheese topping under the broiler for 2 to 3 minutes if

necessary.

Quoted message said:

I think some garlic powder or some good Smoked Papricka mixed in with the
Parmesan cheese might be good.

From the carbohydrate Addict's Cookbook. Modified by me

This book is full of nice looking recipes...nothing too strange sounding.
But it doesn't give any carb info.

--
Last year's nuts must go.
- Michael Odom