Eggs Baked in Ramekins

I got it! I got the Julia Childs cookbook set!!! You know, the Art of French Cooking Vol 1 and 2!!!!! :D It was on sale and I got a gift card, so, guess what I used the gift card on!?!?

I had been looking at these cookbooks for some time now, but didn't want to spend that much money on them... since they were 50% off, and I had the gift card, I thought why not?

So the first recipe I made was this one!

The kids, well, ok, not my youngest, but the other 3 really liked this! They like dipping their toast in the egg yolk!

I did cook theirs a bit longer than the recipe said, I just didn't want all that "snotty" stuff from the eggs, they are a bit picky about that. Maybe I am to blame on that one? I hate "snotty" eggs! I do like the egg yolk, but the rest has to be cooked! ;)

Follow the pictures, it's really easy to make! And it's really good!!! :D

The note in the book says, to make sure you put the ramekins in a pan of boiling water before placing it in the oven... If you don't, the intense heat of the oven will toughen the outside layer before the inside of the egg has cooked... ;)



Place a bit of butter in your ramekin or pyrex


Spread it around with your fingers


This is what mine looked liked! It was a bit messy, but oh so fun!!! ;)


Pour in some whipping cream



Here are all 6 of mine sitting the pan of hot water

All my eggs in there now. Notice I have one with 2? Just so you can see that you can get 2 eggs in one ramekin! ;)


Up close of the egg and cream


Up close of the 2 eggs and cream


Here's the finished product!!! Some whole wheat toasted bread and my egg off to the side, topped with salt and pepper! I'm not gonna lie, it was soooo good! ;)



Eggs Baked in Ramekins

For each serving you will need:

1/2 tsp of butter
1 ramekin 2 1/2 to 3 inches in diameter and about 1 1/2 inches high
2 TB whipping cream
A pan containing 3/4 inch of simmering water
1 or 2 eggs

Preheat oven to 375 degrees.
Butter the ramekin, saving a dot for later.
Add 1 tablespoon whipping cream and set the ramekin in the simmering water over moderate heat. When the cream is hot, break into it one or two eggs. Pour the remaining spoonful of cream over the top and top with a dot of butter.
Place in middle level of the hot oven and bake for 7 to 10 minutes. The eggs are done when they are just set, but still tremble slightly in the ramekins. They will set a little bit more when the ramekins are removed, so they should not be overcooked.
Season with salt and pepper and serve.

The ramekins may remain in the pan of hot water, out of the oven, for 10-15 minutes before serving. To prevent overcooking, remove eggs from oven when slightly underdone.


Now that I am writing this out, I notice that I didn't do one of the steps... opps... I didn't have my pan sitting over moderate heat to heat the whipping cream. I just pour my hot boiling water in the pan and then set the ramekins in the pan. Hope that makes sense? ;)
E-mail me with any questions!!!!
mandysboxofgoodies@gmail.com

Enjoy!!!