Baking Eggs???

Jill said:

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

The only time I've heard the one-minute-boiled definition of "coddled" was
in reference to the egg in a Cesar Salad, although I believe the term is
misused there.

My Gourmet cookbook (the old two-volume set) says this: "Soft-egg fanciers
will enjoy a coddled egg, which is not only not boiled, but not even cooked.
Have the eggs at room temperature. Put them in boiling water. Turn off the
heat, cover the pan, and watch the clock. In 8 minutes the whites will be
soft and custardy, the yolks just set. In 20 to 25 minutes, the yolks will
be firm and the whites still pleasantly soft."

Bob

One time on Usenet said:

"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

<snip>

Saved to my "must try sometime" file, thanks...

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

One time on Usenet, Hahabogus <[email hidden]> said:

<snip>

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.

Did the yolks stay whole, Alan? If so, how cooked were they?
This is a great thread and I'm interested in trying some of
these methods...

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

Hahabogus said:

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

Quoted message said:

limey said:

"Boron Elgar" wrote in message >
Hahabogus wrote:
>
>> 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.

> 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.

Here's a thought... you might really enjoy an omelet filled with crumbled
bacon, non-fat cream cheese and sauteed spinach. Absolutely delicious and
guaranteed to fill you up 🙂

Jill

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

Quoted message said:

Here's a thought... you might really enjoy an omelet filled with
crumbled bacon, non-fat cream cheese and sauteed spinach.
Absolutely delicious and guaranteed to fill you up 🙂

Jill

I really would enjoy the omlette you mentioned, but life is all about
change, and I needed a change of pace with my egg breakfasts. I enjoy
eggs in many ways and now I have found one more.

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

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

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

shirred eggs
[SHERD]
Eggs baked in a small dish with a covering of cream or milk and often topped
with buttered bread crumbs. The whites of the finished dish are firm while
the yolks are usually still soft.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Froim a google search.

In France, this basic methods of baked eggs is called "oeufs en cocotte."
For individual servings of baked eggs, use baking dishes (ramekins, custard
cups, individual souffle dishes, or small oval bakers) that just fit the
eggs plus the flavoring, food, or liquid. If baking the eggs in other solid
foods or in liquids, preheat them before adding the eggs for faster and more
even cooking.
For each serving, lightly butter individual baking dish.
Break one or two eggs into each dish. Season with salt and pepper. Spoon 1
tablespoon milk or cream over eggs (spooning a liquid over the eggs can help
prevent drying out).
Bake in a preheated 325° F oven approximately 12 to 14 minutes, depending
on number of servings being baked. Check the eggs after about 10 minutes
baking time. When done, the whites should be completely set and the yolks
beginning to thicken but not hard.

Dimitri

My grandmother would make baked eggs for supper during the winter. She
would take a regular glass pie plate and butter the bottom. Then she
would break six or seven eggs in the pie plate. She would move the
yolks around until they somewhat evenly spaced. In between the yolks,
she would place a small wedge of cheese, either cheddar or American.
Into the oven at 350 until the whites were set and the yolks were to the
intended doneness.

Dan Mc

"Hameen" are typical Sephardeic Jewish sabbath food. The eggs should
be cooked (in a moist dish of other food, IIRC) overnight at a very low
temperature. A google search for "hameen recipes" shouild yield dozens
of matches. Any Jewish cookbook that covers Sephardic cooking will also
contain one or more recipe. If I am interpreting correctly, "hameen"
translates directly as "warm ones."

-bwg