Besides, a couple of weeks ago, I boiled a couple of eggs for breakfast, but sadly overdid them and we couldn't dip in the runny yolk. This method seemed a bit more easy to control.
So I buttered the ramekins, cracked an egg in each, poured a little bit of milk, sprinkled salt, pepper, paprika, sage and thyme and put in a few small pieces of reindeer salami that I bought during a recent visit to IKEA. And into the oven for 10 minutes. Well, at that point, there was a lot of still transparent egg white, so I left them in for another 10 minutes. Now they seemed to be ready and Lundulph and I sat down with our buttered bread sliced into strips - soldiers he calls them.
And still the eggs were way too runny. Another 8 minutes and the whites were at a good stage, but the yolks had gone a bit hard.
So I thought I'd look up what Delia had to say about it. She'd decorated with asparagus tips, so that's a thing to try. But mainly she recommends a bain marie in the oven for these, this will give a quicker heat transfer, but hopefully also ensure that the yolk remains runny.
Overall, it was very tasty and a definite repeat.
2 comments:
You should look out for egg coddlers, they're very good for this dish. I got mine from eBay but they often turn up in charity shops too, I'll pick one up for you if I spot any.
Oh yay, Caramella! You gave these a try!! Hmm, I wonder if the temperature of the eggs make a difference? I usually let the eggs sit out at room temperature for a while before I pop them in the oven. Sometimes, if I forget, I would let them soak in a bowl of warm water to warm them up first. But you're right, a water bath should also work quite well. :)
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