Among the different ways of cooking the egg, there are three that we highlight as the simplest and rookie proof: Baked eggs, en cocotte and on a plate. If we stick to the elementary technique, all three are based on the same preparation, but they have different shades that make us be more perfectionist and punctilious in its elaboration.
Eggs in a cocotte or mold imply the use of a specific container, but the lines are a little more blurred between the distinction of eggs on the plate and eggs in the oven. The former are based on a tradition more typical of the spanish cookbookand which are generally prepared in low-walled refractory pans, usually on a creamier and more liquid sauce or base, and admit both the oven and the heat of the kitchen plate.
In the case of baked eggs, obviously, the use of this appliance is taken for granted, and in addition opens the range of possibilities to almost infinity. It is perhaps the easiest way to turn any dish into a much more complete, satisfying and tasty meal.
What are baked eggs
They are generically called baked eggs (baked egg in English) to any preparation that involves adding two or more eggs (or just one) to an ovenproof container with different foods (or alone) to cook completely or as a final part in the oven. Yes, his name is enough self explanatory.
The lack of precision derives from its fuzzy origins and impossible to trace, since human beings have been eating eggs since ancient times and it is logical to think that it was also one of the first foods that would be cooked with the first primitive ovens. Over time, the preparation would be refined with the development of specific recipes according to each region and each culture, until the appearance of specialties such as shirred eggs, oeufs en cocotte or the same eggs on the plate.
As we have already mentioned, in this case no specific basis is required nor special container, although, logically, it will have to be suitable for the oven. Eggs can be cooked in such an appliance without further ado, simply by greasing the pan or utensil, or using a non-stick device such as silicone. The most common is to use baking to set some eggs that finish completing different elaborations.
How to make baked eggs step by step
The first step is Preheat the oven to make sure it’s at the right temperature before you add the eggs, which will usually cook in just a few minutes. Keep in mind that each appliance is different and they are not always good calibrated; if your oven gets too hot, they could over-curdling very quickly and even burn.
A suitable standard temperature would be 200ºC with heat up and down, or 180ºC with air. They can be increased by about 20ºC for much faster cooking, or reduce the power to better control the point and cook them more gently, at a lower temperature. Also keep in mind that the yolk takes longer to cook, but a very strong oven can seal and dry its most exposed part too soon.
Grease one or several dishes, pots or pans of a Refracting Material and have a couple of eggs per person – more or less, depending on specific needs or the time of day. Add a splash of liquid cream, béchamel sauce or milk and place other ready-made or quick-cooking ingredients on top or around it, such as cheese, sautéed vegetables (spinach, mushrooms, courgette, Swiss chard…), ratatouille or tomato sauce, sobrassada , cooked bacon, cooked or serrano ham or chorizo, cooked vegetables, etc. Season with salt and pepper and bake until the egg is at the desired point, between 8 and 12 minutes.
Another variant is prepare the base first in the pan or taking advantage of the oven, to crack the eggs directly on top before the final baking. It is the most traditional way to top potatoes and also shakshuka-style dishes. For a more homogeneous finish and for the eggs to set better, it is a good idea to form small gaps or “pockets” among the ingredients to deposit each egg inside.
Tips and ideas to vary the recipe
The pots and pans molten iron Suitable for stovetops and ovens, they are tremendously practical in these cases, since they allow us to prepare the base of the dish on the fire, break the eggs and take them to the oven without staining more containers.
To prevent the eggs from breaking or spilling when placing them, it is a good idea to open them first in a small bowl from which we can easily pour it just where we want.
If you like the yolk especially honeyed or almost raw, separate the whites and yolks first. Curdle the first until they are white and finally incorporate the yolk on top, leaving it just 2-5 minutes more, even with the oven already off and taking advantage of the residual heat.
You can be as creative as you want when it comes to cooking the eggs, without using pans or containers. For example, baking them inside vegetables (aubergines, tomatoes, peppers, large portobello mushrooms…), rolls or slices of bread, or “baskets” preformed with sliced bread or tortillas of wheat baked on molds, avocados without the stone, pastry molds, etc.
If the eggs are very fresh, breaks the white a little around the yolk before putting them in the oven, as it tends to be thicker and takes longer to cook, compromising the juiciness of the yolk.
Add the salt just right before serving or avoiding the egg, since it is hydrophilic, it absorbs water. If you salt the egg yolk raw, it will dry quickly and will not be so sweet, even if you cook it for a short time.
Baked Egg Recipes
Mexican Spicy Baked Eggs
Ingredients for 2 people. 4 M eggs, 400 g cherry tomatoes, 3 corn or wheat tortillas, 2 teaspoons smoked paprika, 1/4 red or chilli pepper, 1 tablespoon brown sugar, 1 tablespoon olive oil, 60 g sour cream , heavy cream or creme fraiche, salt and black pepper.
Elaboration. Preheat the oven to 200ºC without air. In a bowl mix the tomatoes, paprika, minced chili, brown sugar, salt, pepper and mix everything well to combine. In an oven source or frying pan that is suitable for baking, place the wheat or corn tortillas overlapping them. Spread the cream over them, put the mixture of tomatoes and spices on top, add the olive oil and finally crack the eggs into the pan or pan. Cover with aluminum foil and bake for 20 minutes or until the eggs have set.
Full recipe | Mexican Baked Spicy Eggs
Baked eggs with two cheeses
Ingredients. 2 eggs, 50 ml of tomato sauce, 60 ml of milk, 3 tablespoons of grated cheddar cheese, 2 tablespoons of grated Parmesan cheese, extra virgin olive oil and fresh basil.
Elaboration. Preheat the oven to 200ºC with heat up and down. With the olive oil we brush well a refractory saucepan. At the base of the casserole we pour the homemade tomato sauce, crack the two eggs, salt and sprinkle freshly ground pepper to taste. On top we add the milk, the tablespoons of mature cheddar cheese and finally the Parmesan cheese. Bake for ten minutes, making sure that the cheese crust on the surface does not burn. Remove from the oven and serve hot with a few fresh basil leaves on top.
Full recipe | Baked eggs with two cheeses: recipe to enjoy a different dinner
Avocados with baked eggs
Ingredients. 1 avocado, 2 eggs, extra virgin olive oil, black pepper, salt, roe (optional), chives.
Elaboration. Preheat the oven to 200ºC with heat up and down. We open the avocado making sure that we have two equal halves left and with a blow of a knife we remove the bone. Crack an egg and use it to fill the hole in the avocado, making sure the yolk remains intact. Depending on the size of the eggs used, normally, we will have a little egg white left over that we keep in the fridge for other preparations. Season with salt and pepper and bake for 10 minutes with heat only at the bottom, until the white is curdled and before the yolk dries. Remove the pan from the oven and decorate the eggs with a teaspoon of roe and a little finely chopped chives.
Full recipe | Avocados with baked eggs, healthy breakfast recipe
Baked eggs with false ratatouille and provolone
Ingredients. 1 spring onion, 1 courgette, 120 g of tomato sauce, 4 eggs, 100 g of provolone cheese, oregano, black pepper, salt, extra virgin olive oil.
Elaboration. Heat the oven to 200ºC with heat on top. In a pan, heat a little olive oil. Wash, dry, peel and chop the spring onion and courgette. Saute the onion and when it is transparent add the zucchini until it is soft, but al dente. We salt lightly. We place in each mini cocotte a base of zucchini and spring onion, on this two tablespoons of tomato sauce in each of them, on top we distribute the chopped provolone and finally we crack an egg in each pot. Add a little salt and oregano. Bake for about five minutes or until the egg has set.
Full recipe | Baked eggs with false ratatouille and provolone, easy and super fast recipe
Baked hevos with mushrooms and duck bacon
Ingredients. 400 g of mushrooms, 8 eggs, 150 g of duck ham, 4 tablespoons of tomato sauce, optional grated cheese and olive oil.
Elaboration. So that it is not too greasy, remove the fat from the ham or put a little olive oil in another clean pan and sauté the mushroom. Separately, mix the chopped ham with the mushrooms. We put them in individual sources and put the cracked eggs. Add the tomato (I have put a little grated cheese). Bake for about 10-12 minutes at 190ºC. When we take it out we put the duck torreznos and serve.
Full recipe | Baked eggs with mushrooms and duck patties
Kichly Oiled Cast Iron Skillet – Nonstick Frying Pan – Safe Grill Cookware for Indoor and Outdoor Use (12.5″)
Images | iStock – March Verch – Stephen Luke – Jill Shih
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