Baked Eggs Should Be Removed From The Oven Earlier Than You Might Think

If we had to name one staple ingredient that many of us are likely to completely take for granted, the egg would be an obvious choice. While we might, at some level, appreciate the sheer deliciousness of this marvelous combination of white and yolk, many of us probably don't stop to truly give thanks for this flavorful little marvel that stars in so many of our favorite breakfast dishes. It also provides structure and lifts to many of the desserts and baked goods that are regular in our rotations. 

And if eggs' incredible taste and unrivaled texture weren't enough, they're also nutritional powerhouses, and according to Healthline are often referred to as "nature's multivitamin" for the high amounts of essential vitamins and minerals they contain. All this is to say, let's take a moment to express our gratitude for the eggs that nourish us in the form of tasty omelets, soft scrambles, and classic sunnies. And we could also take the opportunity to add new egg dishes to our roster — one excellent choice, if you haven't already tried it, is baked eggs.

Are you prone to reaching for your favorite cast iron skillet when getting ready to cook up some eggs? If so, you wouldn't be alone. According to a Tasting Table poll, most of us tend to cook our eggs on the stovetop, whether they're scrambled, hard-boiled, fried, or poached. But if you're not using your oven to bake eggs from time to time, you're really missing out.

When baking eggs, explains MasterClass, you'll typically place cracked eggs into individual containers, such as ramekins or muffin tins, along with flavorings such as sautéed veggies and grated cheese. Alternatively, you can add a number of eggs to a larger baking dish. When perfectly cooked, the eggs should boast a tender white and a still-runny yolk, much like a poached or sunny-side-up egg — but without any fussing over hot pans or pots.

To make sure your baked eggs come out just right, the outlet advises, you'll want to remove them from the oven about a minute before they seem done to you since the carryover cooking from the retained heat of the baking dish or muffin pan will continue to cook them — a tip we also advise in our recipe for Baked Eggs with Spinach and Leeks. Add some toasted buttered bread, and you've got a delicious and nutritious meal. Thank you, eggs!