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Old 02-13-2006, 06:58 AM   #1
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Baked eggs

here's how one of my books says to do them:
brush a ramekin with melted butter, line it with a slice of ham, crack 2 eggs on top, add salt/pepper, bake @ 325 until the eggs start to set up (~10mins according to the book), take them out of the oven, add a drop of cream & sprinkle grated cheese on top. put back in the oven until the eggs are done.

here's how i did them, since i didn't have any ham or a proper ramekin:
1/2 cook ~5 slices of bacon, line a plain old cereal bowl with the bacon slices, put 3 eggs on top, s/p, bake until eggs start to set up... etc etc. it took longer with 3 eggs because there's more to heat up i guess (~15mins for the 1st part) i used cheddar cause that's what i had; the book said use swiss. pretty easy, but one thing i found difficult with this was figuring out when the eggs are done because the cheese is on top.

edit: my book also says that chef's hats have 101 pleats on them because there are 101 ways to prepare eggs. did anyone else know that?

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Old 02-13-2006, 07:16 AM   #2
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See, ya learn something everyday. Never knew that about the chef's hat. Never tried or thought of baked aggs, will give it a try. thanks.
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Old 02-13-2006, 09:19 AM   #3
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This recipe also works great with bacon strips wrapped into your muffin tin, then place one or two eggs(depending on size)into the tin. Bake at 350 degrees F for about 10 minutes, remove and add a light sprinkling of fried onion and garlic. Toss on a small handful of grated Parmesan and return to cook for 10 minutes.

Excellent served with hot baking powder biscuits. ; )
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Old 02-13-2006, 09:33 AM   #4
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Doesn't the bacon make it greasy?
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Old 02-13-2006, 09:39 AM   #5
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No, but then I buy premium bacon as we only eat it once or twice a year. We are stationed in England so we are enjoying gammon, rashers, sausages, lots of excellent lamb, seafood(fish 'n chips), donner kebaps, Indian Curries, etc....
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Old 02-13-2006, 02:55 PM   #6
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I knew that the pleats are thought to represent the number of ways one can cook can egg but as to the number of pleats being 101 that I didn't know.

I do the same sort of thing in a small souffle/ramekin. I line the lightly greased container with a touch of olive oil then line the sides with pancetta (its easier than bacon because it is cut that much thinner and of course it adds that distinctive taste). I then fill the casing with soft scrambled eggs (cook scrambled eggs until still wobbly, flavour however you want to) and then seal in the top with more slices of pancetta. Bake until the pancetta is crisp.

If your using a small dish it looks great served on top of an english muffin.
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Old 02-13-2006, 05:12 PM   #7
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baking eggs,very interesting...
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Old 02-13-2006, 05:13 PM   #8
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I think we can easily find more than 101 ways to cook an egg at this point of time.
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Old 02-13-2006, 09:10 PM   #9
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Lets not open that can of worms Kleenex, the thread will never end.
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Old 02-14-2006, 11:41 AM   #10
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Quote:
Originally Posted by Constance
Doesn't the bacon make it greasy?
depends on how much you cook the bacon befor lining the ramekin with it. if you cook so it's almost done, not much grease will come off. if you don't cook the bacon enough then your eggs, etc will be sitting in a small puddle of bacon grease. i did that one time & just poured off the grease because i didn't mind much (pork fat rules, as emeril says ). the book said brush lightly with melted butter so that's why i guessed that using 1/2-cooked bacon works well enough for me.
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