Baking Eggs???

One time on Usenet said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My idea is
to crack 2 eggs into a pamed muffin tin and bake it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of these, and
store in the fridge. Possibly adding bacon and or cheese.

But I'd like a time and temp hint.

Hmmm, I'm not sure about whole eggs, but we bake scrambled eggs
(with cheese and veggies) at 350 degree F for 20, then test with
a knife to make sure eggs are set in the middle. HTH... :-)

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

On Mon, 03 Jan 2005 16:14:09 GMT, Hahabogus <[email hidden]>

Quoted message said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My idea is
to crack 2 eggs into a pamed muffin tin and bake it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of these, and
store in the fridge. Possibly adding bacon and or cheese.

But I'd like a time and temp hint.

There are egg coddlers for the fun of it and when you get really
creative , but a muffin pan will do in a pinch. Single eggs are easier
to bake through quickly.

Be sure to butter the tin well (or Pam or the lube of your choice).

Add whatever seasonings you like, bake in (pre-heated) 350 degree oven
for about 10 or 15 minutes. A lot depends on egg size and muffin pan
size.

Things to sprinkle over or line the pans with:

cooked bacon or ham
cheese
cream (this makes them shirred eggs)
herbs of any sort (fresh chives are a fave)
very thinly sliced white bread

Boron

Boron Elgar said:

On Mon, 03 Jan 2005 16:14:09 GMT, Hahabogus <[email hidden]>

Quoted message said:

I have never baked whole eggs. Is there a special name given to
this process? How long and at what temp should I bake these eggs?
My idea is to crack 2 eggs into a pamed muffin tin and bake
it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of
these, and store in the fridge. Possibly adding bacon and or
cheese.

But I'd like a time and temp hint.

There are egg coddlers for the fun of it and when you get really
creative , but a muffin pan will do in a pinch. Single eggs are
easier to bake through quickly.

Be sure to butter the tin well (or Pam or the lube of your choice).

Add whatever seasonings you like, bake in (pre-heated) 350 degree
oven for about 10 or 15 minutes. A lot depends on egg size and
muffin pan size.

Things to sprinkle over or line the pans with:

cooked bacon or ham cheese cream (this makes them shirred eggs)
herbs of any sort (fresh chives are a fave) very thinly sliced
white bread

Boron

For me, a baked egg is something very different. When I was a small
child and was sick with a cold, my nurse would make a special egg dish
for me, as I had little appetite when I felt ill. She called it
"Baked Egg, "Gebackenes Ei"

Teta would hard boil an egg, carefully crack the shell, so that there
would be two halves, take out the egg and chop it. She would then
sauté a small amount of chopped onion in goose or chicken fat, mix
the chopped egg with the onion, fill the two egg shell halves with the
mixture and bake them until slightly browned. I loved that kind of
egg, but it was made very seldom for me.

Is there such a dish or was it Teta's invention? She was Polish and I
never heard of that kind of egg again. And no, I never made it for
myself.

HHB said:

I have never baked whole eggs. Is there a special name given to this
process?

Yes, there is a special name. They're called "shirred" eggs. Google for that
term and most of your other questions will be answered.

Bob

Hahabogus said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My idea is
to crack 2 eggs into a pamed muffin tin and bake it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of these, and
store in the fridge. Possibly adding bacon and or cheese.

But I'd like a time and temp hint.

I saw the Barefoot Contessa do a variation of that recently, a French
Provincial baked egg recipe. She prepared a mixture of finely chopped
garlic, fresh rosemary leaves and parsley, melted butter in small baking
dishes, added three eggs to each, added a little cream, put the herbs on
top and sprinkled with cheese, then into a medium oven (350 ?) for about 15
minutes. It looked pretty tasty, though I am not sure garlic makes for a
great quick breakfast :-)

"Boron Elgar" wrote in message >

Hahabogus said:

Quoted message said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My idea is
to crack 2 eggs into a pamed muffin tin and bake it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of these, and
store in the fridge. Possibly adding bacon and or cheese.

But I'd like a time and temp hint.

There are egg coddlers for the fun of it and when you get really
creative , but a muffin pan will do in a pinch. Single eggs are easier
to bake through quickly.

Quoted message said:

Boron

Coddled eggs aren't baked, Boron. Usually, the eggs are each broken into a
small porcelain egg coddler with a lid (sometimes with a smidget of butter,
s&p) the top screwed back on and the little coddler placed in boiling water
for 10 minutes or so. They're more like poached eggs.

Let us know how your baked eggs turn out, Alan.

Dora

limey said:

Coddled eggs aren't baked, Boron. Usually, the eggs are each broken into a
small porcelain egg coddler with a lid (sometimes with a smidget of butter,
s&p) the top screwed back on and the little coddler placed in boiling water
for 10 minutes or so. They're more like poached eggs.

Your suggestion that shirred eggs are poached, not baked, is contradictory to
dictionary.com and and several online recipes that I checked.

limey said:

"Boron Elgar" wrote in message >

Hahabogus said:

Quoted message said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My
idea is to crack 2 eggs into a pamed muffin tin and bake it...Any
tips?

My thinking is a fast breakfast if I pre bake up a bunch of these,
and store in the fridge. Possibly adding bacon and or cheese.

But I'd like a time and temp hint.

There are egg coddlers for the fun of it and when you get really
creative , but a muffin pan will do in a pinch. Single eggs are
easier to bake through quickly.

Quoted message said:

Boron

Coddled eggs aren't baked, Boron. Usually, the eggs are each broken
into a small porcelain egg coddler with a lid (sometimes with a
smidget of butter, s&p) the top screwed back on and the little
coddler placed in boiling water for 10 minutes or so. They're more
like poached eggs.

I was given to understand coddled eggs were boiled in the shell for only a
minute or so.

Quoted message said:

Let us know how your baked eggs turn out, Alan.

Dora

Quoted message said:

From: Hahabogus [email hidden]

Quoted message said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My idea is
to crack 2 eggs into a pamed muffin tin and bake it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of these, and
store in the fridge. Possibly adding bacon and or cheese.

But I'd like a time and temp hint.

I can't help you, sorry. I _do_ remember that the children in the novel _The
Secret Garden_ baked eggs in an earth oven.

E. P.

jmcquown said:

I was given to understand coddled eggs were boiled in the shell for only a
minute or so.

Me also. But, googling around the web reveals coddled eggs cooked almost to
the hard boiled stage. So, who ya' gonna believe? Me, I'll stick with Julia
who specifies a coddled egg be boiled in the shell for 1 min for use in
a Caesar Salad. This produces an egg with only a very thin layer of the egg
near the shell cooked and the rest is raw.

nb

Margaret Suran said:

Boron Elgar said:

On Mon, 03 Jan 2005 16:14:09 GMT, Hahabogus <[email hidden]>

Quoted message said:

I have never baked whole eggs. Is there a special name given to
this process? How long and at what temp should I bake these eggs?
My idea is to crack 2 eggs into a pamed muffin tin and bake
it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of
these, and store in the fridge. Possibly adding bacon and or
cheese.

But I'd like a time and temp hint.

There are egg coddlers for the fun of it and when you get really
creative , but a muffin pan will do in a pinch. Single eggs are
easier to bake through quickly.

Be sure to butter the tin well (or Pam or the lube of your choice).

Add whatever seasonings you like, bake in (pre-heated) 350 degree
oven for about 10 or 15 minutes. A lot depends on egg size and
muffin pan size.

Things to sprinkle over or line the pans with:

cooked bacon or ham cheese cream (this makes them shirred eggs)
herbs of any sort (fresh chives are a fave) very thinly sliced
white bread

Boron

For me, a baked egg is something very different. When I was a small
child and was sick with a cold, my nurse would make a special egg dish
for me, as I had little appetite when I felt ill. She called it
"Baked Egg, "Gebackenes Ei"

Though my grandmother and mother mixed chopped hard boiled eggs with
onions and schmaltz, it was never put back into the shell.

Quoted message said:

Teta would hard boil an egg, carefully crack the shell, so that there
would be two halves, take out the egg and chop it. She would then
sauté a small amount of chopped onion in goose or chicken fat, mix
the chopped egg with the onion, fill the two egg shell halves with the
mixture and bake them until slightly browned. I loved that kind of
egg, but it was made very seldom for me.

Certainly a treat one would remember, though.

Quoted message said:

Is there such a dish or was it Teta's invention? She was Polish and I
never heard of that kind of egg again. And no, I never made it for
myself.

I'd try it but I would have to hide the ingredients from the kids.
Their tender sensibilities do not understand the joys of rendered
goose or chicken fat (and I have two containers from the goose I made
a couple of weeks ago).

Boron

Hahabogus said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My idea is
to crack 2 eggs into a pamed muffin tin and bake it...Any tips?

Here are some nice recipes I posted a few years ago, from a site that no
longer exists. They are available elsewhere on the Web, though.

Victor

Annette Gooch
The Associated Press

Eggs served up in charming porcelain ramekins, custard cups or any other
shallow individual baking dish makes breakfast special. Compared to
poaching, scrambling and other top-of-stove cooking methods for eggs,
baking requires a little more time and attention.

Another way to dress up baked eggs is to spoon into each baking dish a
bed of pureed spinach, chopped ham, chunky tomato sauce, or sauteed
mushrooms and onions, creating a small hollow in the center to receive
the raw egg.

SUCCESS TIP:

To keep eggs moist and tender as they bake, occasionally baste the tops
with cream or butter. Or cover the baking dishes loosely with parchment
paper or foil.

Parmesan cheese flavors eggs baked in ramekins or custard cups. Be sure
to try the prosciutto variation.

BAKED EGGS

2 tablespoons butter
1/4 cup grated Parmesan or Gruyere cheese
4 eggs
Salt, ground nutmeg and freshly ground pepper
Chopped parsley, for garnish

1. Preheat oven to 325 degrees. Using about half of the butter, grease 4
shallow individual baking dishes. Coat each with 1 tablespoon of the
cheese.

2. Break an egg into each dish. Sprinkle lightly with salt, nutmeg and
pepper. Dot with remaining butter.

3. Bake, uncovered, until eggs are cooked to your liking (12 to 15
minutes). Sprinkle with parsley before serving.

Serves 4.

PROSCIUTTO BAKED EGGS:

Do not coat baking dishes with Parmesan cheese. Instead, cook 4 thin
slices prosciutto or other ham in butter or olive oil until lightly
browned; line each baking dish with a prosciutto slice. Continue as in
basic recipe with eggs, salt, nutmeg and pepper. Instead of dotting each
egg with butter before baking, sprinkle each egg with 1 tablespoon
grated Parmesan cheese.

These Italian-style baked eggs are good with warm bread and spicy
sausages.

BAKED EGGS IN TOMATO SAUCE

1 large onion, thinly slivered
1/2 pound mushrooms, thinly sliced
1/4 cup chopped green bell pepper
1/4 cup olive oil
1 clove garlic, minced or pressed
1 can (14 to 16 ounces) tomatoes
1/4 cup dry white wine
1/3 cup finely chopped parsley
1/2 teaspoon each salt and dried basil
1/4 teaspoon each pepper and dried oregano
6 eggs
1/4 cup grated Parmesan cheese

1. Preheat oven to 325 degrees. In a large frying pan, cook onion,
mushrooms and green pepper in heated olive oil over medium heat,
stirring frequently, until onions are soft and mushrooms are lightly
browned. Mix in garlic, tomatoes [coarsely chopped] and their liquid,
wine, parsley and seasonings. Bring to a boil, cover, reduce heat and
simmer 10 minutes.

2. Uncover and simmer, stirring occasionally, until mixture is reduced
to about 2 1/2 cups. Lightly coat 6 shallow individual baking dishes
with vegetable cooking spray or butter. Spoon some of the tomato mixture
into bottom of each dish. With the back of a spoon make an egg-sized
hollow in each dish; break an egg into each hollow.

3. Cover baking dishes loosely with parchment paper or foil to keep the
surface of the eggs tender. Bake for 12 minutes. Uncover, sprinkle with
cheese, and continue baking until eggs are cooked to your liking and
cheese melts (5 to 10 minutes more).

Serves 6.

Serve these Mexican-style baked eggs with salsa and refried beans.

BAKED GREEN CHILE EGGS

4 slices whole-wheat or oatmeal bread, crusts removed
1/4 teaspoon dried oregano
4 tablespoons diced mild green chile peppers
1 cup milk
4 eggs
1 cup grated Monterey jack cheese
Avocado slices, for garnish

1. Twelve hours before serving, lightly butter 4 individual baking
dishes. Fit a slice of bread into each dish, trimming edges of bread to
fit as necessary. Sprinkle bread with oregano and diced chiles.

2. Whisk together milk and egg; pour a fourth of the mixture over each
bread-lined baking dish. Top with cheese. Cover dishes with plastic film
and refrigerate overnight to allow bread to absorb milk and egg.

3. Remove from refrigerator; set aside. Preheat oven to 350 degrees.
Bake 30 minutes. Top with avocado slices just before serving.

Serves 4.

limey said:

"Boron Elgar" wrote in message >

Hahabogus said:

Quoted message said:

I have never baked whole eggs. Is there a special name given to this
process? How long and at what temp should I bake these eggs? My idea is
to crack 2 eggs into a pamed muffin tin and bake it...Any tips?

My thinking is a fast breakfast if I pre bake up a bunch of these, and
store in the fridge. Possibly adding bacon and or cheese.

But I'd like a time and temp hint.

There are egg coddlers for the fun of it and when you get really
creative , but a muffin pan will do in a pinch. Single eggs are easier
to bake through quickly.

Quoted message said:

Boron

Coddled eggs aren't baked, Boron. Usually, the eggs are each broken into a
small porcelain egg coddler with a lid (sometimes with a smidget of butter,
s&p) the top screwed back on and the little coddler placed in boiling water
for 10 minutes or so. They're more like poached eggs.

Let us know how your baked eggs turn out, Alan.

Dora

I have coddlers that also give instructions for cooking in the oven in
a water bath. Based on the looks of them and the printed instructions,
I'd say they were from the 50s. They also talk about inserting them in
boiling water, but my mom only used this set in the oven.

Boron

Boron Elgar said:

On Mon, 03 Jan 2005 14:16:49 -0500, Margaret Suran
<[email hidden]> wrote:

Quoted message said:

I'd try it but I would have to hide the ingredients from the kids.
Their tender sensibilities do not understand the joys of rendered
goose or chicken fat (and I have two containers from the goose I
made a couple of weeks ago).

Boron

At our home, all the cooking that involved meat was done with chicken
or Goose fat with some other dishes also cooked with Schmalz. Eggs
and other dairy dishes were made with butter. Oil was not used and
shortening, such as Crisco, was not known. At least not as far as I
know. Margarine was used by some, but not by us.

When we came here, my mother was surprised that Geese were not readily
available. Chickens could be had, but they came still with their
feathers, though they were already slaughtered. Friday was the big
day for chicken sales, both in the kosher and non-kosher meat shops
and one or two butcher apprentices would sit in each shop, cleaning
the birds of their feathers and innards and extra fat. Since our
butcher knew that my mother liked to cook with chicken fat, he would
save as much as she wanted from these chickens, as well as any parts
of the giblets that other families did not consider to be edible. We
had little money for food and these little gifts sure helped our food
budget.

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

Quoted message said:

limey said:

"Boron Elgar" wrote in message >

Hahabogus said:

> I have never baked whole eggs. Is there a special name given to
> this process? How long and at what temp should I bake these
> eggs? My idea is to crack 2 eggs into a pamed muffin tin and
> bake it...Any tips?
>
> My thinking is a fast breakfast if I pre bake up a bunch of
> these, and store in the fridge. Possibly adding bacon and or
> cheese.
>
> But I'd like a time and temp hint.

There are egg coddlers for the fun of it and when you get really
creative , but a muffin pan will do in a pinch. Single eggs are
easier to bake through quickly.

Quoted message said:

Boron

Coddled eggs aren't baked, Boron. Usually, the eggs are each
broken into a small porcelain egg coddler with a lid (sometimes
with a smidget of butter, s&p) the top screwed back on and the
little coddler placed in boiling water for 10 minutes or so.
They're more like poached eggs.

I was given to understand coddled eggs were boiled in the shell for
only a minute or so.

Quoted message said:

Let us know how your baked eggs turn out, Alan.

Dora

My baked eggs turned out well, not perfect cause I thought up several
things that would have improved them.

I pammed a casserole dish, cracked 6 eggs into it, sprinkled on parm
cheese, fresh ground pepper and put 6 half strips of pre-cooked bacon on
top. Pre heated the oven to 350F and baked them for 25 minutes.

The eggs tasted ok but if I'd of crumbled the bacon I think they'd of
tasted better and adding cream with whorechester sauce mixed in might be
nice. Next time I'll try shredded old cheddar.

I did this around 10am ish...it's 5:30 pm now and I'm still not hungry so
they were filling. It was a nice change from my usual scambled eggs.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

On Mon 03 Jan 2005 04:35:20p, Hahabogus tittered and giggled, and giggled
and tittered, and finally blurted out...

Quoted message said:

My baked eggs turned out well, not perfect cause I thought up several
things that would have improved them.

I pammed a casserole dish, cracked 6 eggs into it, sprinkled on parm
cheese, fresh ground pepper and put 6 half strips of pre-cooked bacon on
top. Pre heated the oven to 350F and baked them for 25 minutes.

The eggs tasted ok but if I'd of crumbled the bacon I think they'd of
tasted better and adding cream with whorechester sauce mixed in might be
nice. Next time I'll try shredded old cheddar.

I did this around 10am ish...it's 5:30 pm now and I'm still not hungry so
they were filling. It was a nice change from my usual scambled eggs.

If you like spinach, you might like Baked Eggs Florentine...

Baked Eggs Florentine

10 ounces frozen chopped spinach, thawed
1/2 cup half and half
1/8 tsp. grated nutmeg
8 eggs
1 cup Swiss cheese, grated

Preheat oven to 325°F. Place spinach in a sieve and press to squeeze out as
much water as possible. Spread spinach in bottom of 4 lightly buttered
shallow ramekins or individual gratin dishes. Drizzle each with 1 Tbs. half
and half. Season with nutmeg and salt and pepper to taste. Carefully break
2 eggs into each dish. Drizzle with remaining cream and sprinkle with
cheese. Bake 12-15 minutes, until whites are just set and cheese is melted.
Serve with toast if desired.

Note: Sometimes I omit the Swiss cheese and sprinkle with Parmesan
instead.

Wayne

Julian9EHP said:

I can't help you, sorry. I _do_ remember that the children in the novel _The
Secret Garden_ baked eggs in an earth oven.

Hey, that's right, they did! I'd almost forgotten about that
reference, and unfortunately, the book doesn't go into detail about
_how_ they roasted eggs. They did potatoes at the same time, perhaps
it was a process of packing it in the hot ashes of the stove? Hmmmm.

_The Secret Garden_ is a lovely children's book, and was one of my
favorites as a kid. There's also some tempting descriptions of
fresh-baked bread, currant buns, oatcakes, heather honey, and clotted
cream. 🙂

Ariane

Dave Smith said:

Quoted message said:

Coddled eggs aren't baked, Boron. Usually, the eggs are each broken into
a
small porcelain egg coddler with a lid (sometimes with a smidget of
butter,
s&p) the top screwed back on and the little coddler placed in boiling
water
for 10 minutes or so. They're more like poached eggs.

Your suggestion that shirred eggs are poached, not baked, is contradictory
to
dictionary.com and and several online recipes that I checked.

Sorry, Dave, but you misread my first post. I responded to the suggestion
that baked eggs were coddled eggs. I wasn't even talking about shirred
eggs. Two different methods.

Dora

"limey"wrote in message >

OB Food: I have four little egg coddlers. Here are Royal Worcester's
instructions for one recipe:

Ham and Egg - From Royal Worcester
a.. Butter - ¼ teaspoon
b.. One egg
c.. Cooked ham - ½ oz (15g)
d.. Salt and Pepper to taste

a.. Butter the inside of the coddler and the inside of the metal lid. (You
can use a brush for this. You can also use margarine, or a non-caloric
non-stick spray such as Pam if you are trying to cut out the butter).
b.. Cut the ham into fine strips and line the inside of the coddler with
the ham strips.
c.. Break the egg into the coddler, season with salt and pepper. (If you
have bad luck breaking eggs without the shells, break the egg into a small
bowl, inspect for shells, then pour the broken egg into the coddler).
d.. Screw on the lid and stand the coddler in a pan of boiling water,
taking care that the water level only reaches halfway up the porcelain body.
e.. Simmer for 7 to 8 minutes.
f.. Remove the coddler from the water using the end of a fork/spoon
through the lifting ring. Alternatively, you could lift using oven mitts or
other heat-proof gloves.
g.. Set the coddler on a towel, or trivet ... not on a cold
heat-conductive surface, such as a counter top. Using a towel and holding
the lid by the rim, not by the lifting ring, twist the lid to loosen it.
h.. Serve at the table in the coddler.