Baked Eggs on Toast
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.
Prepare
Preheat the oven to 400°F (200°C).
Beat the egg whites until stiff peaks form.
Spread the beaten egg whites over the buttered toast.
Bake and serve
Carefully drop the egg yolks into the center of the egg whites without breaking them.
Bake in the hot oven until the egg whites are nicely browned.
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
- Eggs
- Whipped whites trap air and set into a sturdy, browning layer, while the yolk stays rich and creamy.
- Buttered toast
- Provides a crisp, buttery base that holds up the egg whites.
The step that matters
Carefully drop the egg yolks into the center of the egg whites without breaking them.. Stiff whites hold a well-defined pocket for the yolk. A broken yolk spreads into the whites, so the yolk no longer stays whole and creamy and the layers blend together.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.