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Chef John's Baked Eggs
April 15, 2013

Well now, I tried this yesterday morning.. I made a double batch for me & hubby. I didn't have any ramekins or other shallow dishes, so I used a French white oval dish. I followed the directions and was sooo looking forward to a wonderful breakfast! After 10 mins., I checked the eggs to see if they were done. The whites didn't look set to me, so I checked it again in 3 minutes. Then again. I decided that it was now or never! With great anticipation I set the toasts on a plate and brought our eggs to the table. Well, as I tried to mix the yolks into the whites, I saw that they were more solid than loose. But of course you already surmised that they would be, right? (My next least favorite thing is semi-hard yolks). We did eat this creation but really never tasted egg, just the sauce, which was pretty good - but not what I expected! I believe that the dish I used, because of the height, did not allow the eggs to cook properly. Whatever the cause, I don't think I'll try this one again. Chalk it up to user error!

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