Baked Eggs
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the base
Beat the egg whites until stiff peaks form, then stir in a pinch of salt.
Bake
Drop the egg yolks in the center of the beaten whites.
Bake in a 400°F (200°C) oven for five minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg whites
- Whipped into a foam that forms the light structure holding the dish together.
- Egg yolks
- Sit in the centre of the whites and set during baking, giving a rich, soft centre.
The step that matters
Beating the egg whites to stiff peaks. Egg whites trap air when whipped, and the foam gives the dish its height and structure. If they are under-beaten, the foam collapses and the whites spread out; over-beaten whites turn dry and grainy and lose their ability to hold moisture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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