Egg Recipe Baked
Egg Recipe Baked
Egg Recipe Baked
The eggs most frequently made use of in cooking are poultry eggs which is what we are speaking about right here today. Eggs are such a vital part of the baking procedure that its crucial to recognize just what we’re taking care of.
An egg is comprised of 2 almosts all: the egg white and also the yolk. The egg white is primarily comprised of water and also healthy proteins while egg yolks are extremely fatty and also nutrient-dense. Eggs additionally consist of a slim white hair called the chalaza. The chalaza functions to focus the egg yolk as well as for nearly all cooking functions is great to leave in the egg, though some bakers favor to eliminate it when making points like custard.
Large eggs are without a doubt one of the most usually utilized for cooking. Eggs are classified by dimension according to their weight as well as a result all big eggs have a rather comparable quantity of yolk as well as white as well as little distinctions will not matter for daily cooking. Often, dishes do checklist egg quantities by weight and also when this occurs this is a pretty good sign that accurate dimensions of the egg are extremely needed for the dish. If utilizing ranch fresh eggs, the dimensions can differ substantially in a container. If you are making a dish that just asks for 1 or 2 eggs, likely the dimension isn’t mosting likely to matter a lot. Replacing 1 tool egg for 1 big egg is most likely mosting likely to exercise simply penalty. Nonetheless, this can come to be incrementally extra vital as you make huge sets of points. Replacing 10 big eggs is not rather as straight as replacing 1.
Below is a graph of typical egg dimensions for your referral along with a graph for just how to replace for big sets.
Hen egg standard volume:
- Small 2.5 TBSP (38 ml)
- Medium 3 TBSP(43 ml)
- Large 46 ml (3.25 ml )
- Extra-Large 56 ml(1/4 mug, 4 TBSP)
- Jumbo 60 ml( 1/4 mug, 4 TBSP)
The just distinction between brownish eggs as well as white eggs is the type of hen they originate from. There is no distinction nutritionally in between a brownish egg as well as a white egg. Brownish eggs have actually long been connected with the eggs from hens that are increased much more normally (natural & free-range)and also for that reason has to be far better eggs, nevertheless, white eggs can equally as conveniently originated from poultries that are likewise elevated by doing this.
The entire egg is composed of a large amount of water along with healthy protein and also fat. These 3 parts collaborate to carry out plenty of various features in cooking. Entire eggs function to bind baked products with each other as a result of the healthy protein web content and also exactly how it gels as the egg warms up. This includes framework as well as stamina to baked goods. Because entire eggs include a lot of water material they additionally aid with the leavening. You’ll bear in mind from the last lesson concerning just how raising operate in cooking that vapor is an effective resource of leavening. As the water vaporizes off of the eggs it assists to lighten and also raise our baked goods. Whole eggs additionally include taste, shade, and also splendor to our baked products. The greater the proportion of egg in a dish the much more yellow in shade as well as the even more”eggy” it will certainly taste. Whole eggs additionally include inflammation and also dampness to baked goods.
The egg white, likewise referred to as albumin has to do with 2/3 the overall quantity of the egg as well as is comprised of primary water and also some healthy protein. Due to this make-up, egg whites carry out play extremely various duties in cooking than egg yolks which are loaded with fat.
Egg whites can be whipped to produce an egg white foam. This foam is full of lots of air which aids to lighten as well as raise baked items. If you made the angel food cake from the sugar lesson after that you certainly saw this at work. Egg white foams raise whatever from cakes to Souffles and also can be utilized as a stand-alone as meringue. Egg whites are really neutral in taste so they truly do not add to the taste of your baked excellent as the yolks do. Because egg whites consist of a large amount of water as well as no fat they often tend to have a drying out result on baked items. Nevertheless, the can be utilized along with a high proportion of sugar, like in the angel food cake, to maintain baked items mostly.
Egg yolk composes the various other 1/3 of the egg as well as consists of a high portion of fat in addition to healthy protein and also water. When dishes require yolks just it is commonly due to the fact that the fat web content, in addition to the yolk’s capacity to emulsify, is wanted. It is additionally essential to keep in mind that yolks stop egg whites from whipping right into a foam which is why they require to be very carefully divided when a dish asks for it. Egg yolks include splendor to baked products because of the fat content. Egg yolks are excellent emulsifiers suggesting they function to integrate fluid and also fats right into one natural mix. This appears in cooking mayo and also hollandaise sauce, however, in cooking, it produces a smoother and also extra uniform batter or dough. Egg yolks include taste and also shade to baked goods. Egg yolks additionally enlarge mixes when they are warmed due to the fact that the healthy proteins start to denature as well as gel. You can see this really plainly in custards like bread lotion. When the combination starts to warm up it enlarges greatly.
The basic guideline in cooking is to make use of eggs at the area temperature level. There are extremely couple of circumstances where a chilly egg is preferable in cooking as well as eggs to take in right into batters quicker at space temperature level. This matters extra in some dishes than it carries out in others. Generally, if you toss cool eggs right into something extremely flexible like cookie dough or a muffin batter you are mosting likely to be simply great. However in some dishes, like extra pound cake, where the majority of the raising takes place by the creamed butter as well as sugar, it is much more vital to have space temperature level eggs since cool eggs can damage the butter/sugar solution you produced. Egg whites likewise get one of the most amounts of quantity when making an egg white foam if they are around 70 levels F.
The very best method to bring an egg to space temperature level is to allow it to rest on the counter for a minimum of 30 mins prior to beginning your dish. Nonetheless, if you remain in a pinch you can place the eggs in a dish of cozy, not warm, water for regarding 5 mins.
Baked Eggs
Baked Eggs
Prep Time 5 minutes Cook Time 55 minutes Total Time 1 hour
Servings 8
Ingredients
1 tbsp butter melted
12 eggs
2 cups Mozzarella cheese shredded
2 cups Cheddar cheese shredded
1 16 oz. container cottage cheese
1/2 cup flour
1 tsp salt
Directions
Preheat oven to 350. Brush melted butter onto a 9×13 casserole dish and set aside.
Add eggs to a large bowl and whisk together. Whisk in cheeses, flour, and salt and pour into baking dish. Bake for 55-60 minutes.
Creamy Baked Eggs
Creamy Baked Eggs
Total Time
Prep/Total Time: 25 min. Makes: 8 servings
Ingredients
1/4 cup half-and-half cream
8 large eggs
1 cup shredded Jarlsberg cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 green onions, chopped
Directions
Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillets. Gently break an egg into a small bowl; slip the egg into the skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt, and pepper.
Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts
1 baked egg: 135 calories, 9g fat (4g saturated fat), 200mg cholesterol, 237mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 11g protein.
Cheesy Baked Eggs
Cheesy Baked Eggs
Ingredients
1 tablespoon butter, melted
12 eggs, beaten
1 lb (16 ounces) shredded Pepperjack cheese (other types of cheese can be used)
1 (16 ounces) container cottage cheese
1/2 cup all-purpose flour
1 teaspoon salt
Directions
Preheat oven to 350 degrees and brush a 9×13 baking pan with the melted butter.
Whisk together the eggs, pepper jack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, or onions if desired.
Recipe Notes
This recipe can be halved in an 8×8 or 9×9 baking dish. Baking time will be less, around 30-40 minutes.
How to Make Baked Eggs Any Way You Like
How to Make Baked Eggs Any Way You Like
Ingredients & Directions
1. Preheat Your Oven and Butter Some Ramekins
Set a rack in the middle of your oven—this will help ensure that the eggs bake evenly—and turn it up to 375°F. While your oven heats, grease the ramekins you’re going to use to bake the eggs in. You want to use the smallest oven-safe dishes you have, one per person. Around 4 ounces is a good size, and they can be either the deep or the shallow kind—both work.
2. Start by Adding Your Mix-Ins, If Using
Before you crack your eggs into the buttered ramekins, add any mix-ins you’d like to use to each dish. Each ramekin can hold about 1/4 cup of mix-ins, not more. Anything that you think will taste good with a runny egg will work as a mix-in: sautéed spinach and mushrooms, cubes of ham, chopped tomatoes, pieces of cooked bacon or sausage, crumbled feta, pieces of cooked asparagus, or even whatever leftover roasted vegetables you have tucked in your fridge. Whatever you pick, assemble the mix-ins in an even layer on the bottom of each ramekin.
3. Crack an Egg Into Each Ramekin
Make sure to get that heavy cream over the top of the yolk—it helps protect it while it bakes.
4. Pour 1 Tablespoon of Cream Over Every Egg
This is the only ratio you need to memorize: 1 Tbsp. of heavy cream for every egg. That heavy cream is what makes a baked egg special: It’s sort of like you’re poaching the egg in cream, and that heavy cream help protects the egg and ensures that it gently and evenly cooks, and also provides a built-in creamy sauce for the egg. Make sure to pour it over the yolk and the whole surface of the egg. I like to use my trusty mini measuring cup to do the pouring.
5. Bake the Eggs for 8–10 Minutes
If you’re making more than one baked egg, line your ramekins up on a rimmed baking sheet and put the baking sheet on the center rack of your oven. Set a timer for 8 minutes, and then check to see if they’re done. You may need to bake for up to 10 minutes, but start checking at 8.
6. Learn How to Know When It’s Done
To test if your baked egg is fully cooked but still runny enough to dip toast into, you really need to look at AND touch the egg—using your eyes alone may be deceiving. The cream should be bubbling around the edges of the ramekin. Give the ramekin a gentle shake: the egg yolk itself should jiggle very slightly when you do this, and the whites around it should be firmer. To be extra certain, gently poke the top of the yolk with the pad of your index finger (carefully!) then release it. The yolk should indent easily under the pressure of your finger, and then bounce back to round when you release. If it undulates and makes waves like a water bed under pressure, it’s not quite done. If it feels firm when you poke, it’s overdone. A baked egg can go from underdone to overdone in less than 30 seconds. If it’s underdone, pop it back in the oven for another 30 seconds and then check it again.
7. Serve With Toast for Dipping
When you pull the baked eggs out of the oven, wait until the cream stops bubbling (about 2 minutes) before you dig in, so nobody burns their tongue. Sprinkle the eggs with some salt and pepper, then add a bit of fresh chopped herbs if you like. Serve with toast—it’s great for mopping up the creamy sauce.
Italian Baked Eggs
Italian Baked Eggs
Ingredients
1 cup marinara sauce
4 large eggs
1/4 cup fat-free or low-fat milk
1/4 cup shredded gruyere cheese
2 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil leaves, chiffonade
Directions
Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere, and Parmesan; season with salt and pepper, to taste.
Place into oven and bake until egg whites are cooked through about 10 minutes.
Serve immediately, garnished with basil leaves, if desired.
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Baked Eggs in Marinara Sauce
Baked Eggs in Marinara Sauce
Ready Time: 30 Cook Time: 10m Total Time: 40m
Servings: 4
Ingredients
1 cup water, plus more as needed
1 cup marinara sauce
4 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat water in a kettle or pot until it begins to steam; remove from heat. Pour 1 cup steaming water into the bottom of a casserole dish.
Spoon 1/4 cup marinara sauce into each ramekin. Crack 1 egg over marinara in each ramekin. Arrange ramekins in the water in the casserole dish. Fill casserole dish with enough water to reach the midpoint of each ramekin.
Bake in the preheated oven until yolks are firm, about 25 minutes.
Chef John’s Baked Eggs
Chef John’s Baked Eggs
Prep: 10m Cook: 10m Ready: 20m
Ingredients
1/3 cup marinara sauce
1/2 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 teaspoons chopped fresh flat-leaf parsley
2 eggs
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream
2 slices toast
Directions
Preheat oven to 400 degrees F (200 degrees C).
Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Individual Baked Eggs
Individual Baked Eggs
Prep:10 mins Cook: 20 mins Total: 30 mins Servings: 1 Yield: 1 serving
Ingredients
1 slice bacon
1 teaspoon melted butter
1 egg
¼ slice Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) at the bottom of the muffin cup. Drop-in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over the egg, and continue cooking until cheese is melted and egg is cooked.
Notes
This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.
You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.
Cooking times vary in different ovens and at different altitudes; adjust accordingly.
Mom’s Baked Egg Muffins
Mom’s Baked Egg Muffins
Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 6
Ingredients
6 slices bacon
1 ½ tablespoons butter, melted
1 ½ tablespoons maple syrup
6 slices bread, crusts removed
6 eggs
salt and black pepper to taste
6 tablespoons heavy cream
6 tablespoons shredded Cheddar cheese, or as desired
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes, or until the eggs are cooked to your taste.
Avocado Baked Eggs
Avocado Baked Eggs
Avocado Baked Eggs
Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 2 Yield: 2
Ingredients
1 avocado, halved and pitted
2 eggs
salt and ground black pepper to taste
1 pinch cayenne pepper
¼ cup crumbled cooked bacon
1 tablespoon chopped fresh chives
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
Bake in the preheated oven until the entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.
Note
You may have to carve out a little bit of the avocado meat so the egg can completely fit.
Oeufs Cocotte (Baked Eggs)
Oeufs Cocotte (Baked Eggs)
Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 2
Ingredients
1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2 eggs
¼ teaspoon chopped fresh chives
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
Step 2
Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour the cream on top and season with a little pepper.
Step 3
Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
Step 4
Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Notes
My trick for making sure the egg yolks don’t break is cracking them into a glass or cup first, then gently slide them into the casserole dish.
You can also use Comte cheese instead of Gruyere.
Paleo Baked Eggs in Avocado
Paleo Baked Eggs in Avocado
Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 2
Ingredients
2 small eggs
1 avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Crack the eggs into a bowl, being careful to keep the yolks intact.
Step 3
Arrange avocado halves in a baking dish, resting them along the edge so avocado won’t tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
Step 4
Gently place the baking dish in the preheated oven and bake until eggs are cooked for about 15 minutes. Sprinkle bacon over the avocado.
Note
If the hole of the avocado looks too small, scoop out a little at a time till it matches the amount of egg.
Baked Deviled Eggs with Asparagus
Baked Deviled Eggs with Asparagus
Prep: 30 mins Cook: 30 mins Total: 1 serving: 6
Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
10 hard-cooked eggs, peeled and sliced in half lengthwise
1 (4.5 ounces) can deviled ham spread
1 tablespoon heavy cream
1 teaspoon grated onion
¾ teaspoon dry mustard powder
½ teaspoon Worcestershire sauce
½ teaspoon salt
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups of milk
2 cups shredded mild Cheddar cheese
¼ teaspoon dry mustard powder
salt to taste
⅛ teaspoon ground black pepper
1 cup crushed corn flake cereal
2 tablespoons butter, melted
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cook asparagus in a large pot of lightly salted boiling water until tender, 5 to 8 minutes. Drain well and set aside.
Step 3
Scoop yolks out of hard-cooked eggs and transfer to a bowl; mash yolks with a fork.
Step 4
Mash deviled ham spread, cream, onion, 3/4 teaspoon dry mustard powder, Worcestershire sauce, and 1/2 teaspoon salt into the yolks until thoroughly combined.
Step 5
Fill cavities in egg halves with the yolk mixture; set deviled eggs aside.
Step 6
Melt 6 tablespoons of butter in a saucepan over medium heat, and whisk flour into butter until smooth and bubbling.
Step 7
Whisk in milk, a little at a time, until the sauce is smooth and thickened; reduce heat to low and simmer for 5 minutes.
Step 8
Whisk in Cheddar cheese, 1/4 teaspoon dry mustard powder, salt to taste, and black pepper; stir sauce until cheese is melted and incorporated.
Step 9
Spread asparagus into the bottom of a 9×13-inch baking dish.
Step 10
Arrange the deviled eggs on top of asparagus; pour the cheese sauce evenly over the deviled eggs.
Step 11
Mix crushed corn flakes with 2 tablespoons melted butter in a bowl; sprinkle over the casserole.
Step 12
Bake in the preheated oven until the sauce bubbles and the topping is browned about 20 minutes.
Eggs in a Basket
Eggs in a Basket
Prep: 25 mins Cook: 38 mins Total: 1 hr 3 mins Servings: 6
Ingredients
3 large potatoes, peeled and grated
¼ cup butter, melted
kosher salt and ground black pepper to taste
6 eggs
¾ cup shredded provolone cheese
6 slices prosciutto
2 teaspoons maple syrup
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
Step 2
Mix potatoes, melted butter, salt, and pepper together in a large bowl.
Step 3
Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
Step 4
Bake in the preheated oven, until edges are a light golden brown and potatoes, are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and the yolk is runny about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
Step 5
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Step 6
Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
Step 7
Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp about 1 minute.
Step 8
Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.
Notes
Substitute 3 cups shredded hash browns for the potatoes if desired. If using frozen, make sure they are thawed. Use a piece of cheesecloth or a clean kitchen towel to remove and squeeze out the moisture. Substitute the breakfast meat of your choice for the prosciutto. Substitute Cheddar cheese for the provolone cheese if desired.
Eggs play an essential function in whatever from cakes as well as cookies to meringues and also bread lotion– they produce framework as well as security within a batter, they assist enlarge as well as emulsify sauces and also custards, they include wetness to cakes as well as various other baked products, as well as can also function as adhesive or polish.