Usuba
Baked Eggs in Ramekin
A delicate egg dish cooked in a water bath in the oven. The egg whites become soft and tender, while the yolk remains creamy. You can vary the filling by adding cream, sour cream, grated cheese, asparagus, leeks, smoked salmon, or cod.
- Total
- 30 min
- Standard serving
- 64.5 g
Ingredients
Total 4
Instructions
- 1
Step 1
Preheat the oven to 180 degrees.
- 2
Step 2
Bring the water to a boil. Generously butter two ramekins with a diameter of 7.5 cm.
- 3
Step 3
Break an egg into each ramekin. Salt and pepper to taste.
- 4
Step 4
Place a piece of butter on each yolk.
- 5
Step 5
Place the ramekins in a deep baking dish. Pour hot water so that it reaches approximately halfway up the sides of the ramekins.
- 6
Step 6
Bake the dish in the oven for 15 minutes for soft eggs or 18 minutes for a firmer consistency. Remember: eggs continue to cook in hot ramekins even after being removed from the oven.
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