Not As Weird As You’d Think: Baked (Shirred) Eggs
4 Feb
Well, it was Sunday, my usual brunch date wasn’t available, but I wanted some eggs. Seemed like as good a time as any to delve into the breakfast chapter. I was going to make The Best Scrambled Eggs recipe, but my roommate and brother (same person) started complaining that he didn’t like scrambled eggs. Which I had never heard of before (from anyone, let alone my own brother), but whatever, I’m flexible.
So, Bittman says that baked eggs are special, that there’s something about the texture that’s not quite like any other kind of egg. They’re “endlessly adaptable,” too, which is always great. Basically, you butter a ramekin or some such small oven safe dish. Crack an egg into it. Salt, pepper, throw in a 375 degree oven for 10-15 minutes.
Bittman says it’s twelve if your oven is right on the money (which I think mine is not–I need an oven thermometer). Anyway, when it comes out, it’s kind of like a fried egg on top and a soft boiled egg on the bottom, with a poached egg-like consistency in the middle. Timing is definitely the hardest part here, but I could see this being really really handy if you were cooking for a lot of people; they’d all be done at the same time and to the same doneness. I guess I’ll have to start having brunch parties?
