Baked Eggs Florentine

Published November 1, 2012. From Cook's Illustrated.

Why this recipe works:

Our recipe achieves the ideal combination of runny yolks nestled in fully set yet tender whites by turning up the oven to 500 degrees. Adding the raw eggs to preheated ramekins ensured that the heat transfer was rapid and that the egg whites cooked before the centered yolks had a chance to… read more

Our recipe achieves the ideal combination of runny yolks nestled in fully set yet tender whites by turning up the oven to 500 degrees. Adding the raw eggs to preheated ramekins ensured that the heat transfer was rapid and that the egg whites cooked before the centered yolks had a chance to catch up. Lining each ramekin with an impermeable roux-thickened sauce protected the edges of the whites from blistering or turning rubbery. Pulling the baked eggs from the oven when the whites had just turned opaque but still jiggled accounted for carryover cooking. In those final 10 minutes the heat of the ramekins finished cooking and setting the whites.

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Serves 6

In order for the eggs to cook properly, it is critical to add them to the hot filling–lined ramekins quickly. Use 6-ounce ramekins with 3 1⁄4-inch diameters, measured from the inner lip. It is imperative to remove the eggs from the oven just after the whites have turned opaque but are still jiggly—carryover cooking will finish the job. We developed this recipe using a glass baking dish; if using a metal baking pan, reduce the oven temperature to 425 degrees. This recipe can be doubled. If doubling, bake the ramekins in two 13 by 9-inch dishes and increase the baking times in steps 3 and 4 by 1 minute.

Ingredients

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