Baked Eggs Lorraine
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 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.