Baked Eggs Recipe

Eggs: The main ingredient that makes this dish hearty and full of protein.

Heavy cream: Adds a rich, creamy texture to the eggs while baking.

Salt: Enhances the natural flavors of the eggs.

Black pepper: Gives a little bit of spice and depth to the dish.

Chives: Optional fresh herb that adds a mild onion flavor and a pop of color.

One of the most important steps in this Baked Eggs Recipe is cracking the eggs into the ramekins without breaking the yolks. Here’s a simple way to do it:

1. Hold the egg gently but firmly in one hand.
2. Tap it lightly on the edge of the ramekin or a flat surface to crack the shell.
3. Use your thumbs to carefully pull the shell apart, opening it just enough to let the egg slide out.
4. Let the egg drop slowly into the ramekin, trying to keep the yolk whole.

Doing this carefully helps keep the yolks runny and pretty, which makes the dish look and taste better. If the yolks break, the eggs will cook more evenly but lose that nice, creamy texture that makes baked eggs special.

When I first tried this, I was a little nervous and ended up with some broken yolks. But I found that cracking the egg on a flat surface instead of the edge of the ramekin made it easier to open without shattering the shell into the dish. Also, cracking the egg into a small bowl first can be a good trick if you want to check for any shell pieces or a bad egg before adding it to the ramekin.

Pouring the heavy cream over the eggs is another simple move that makes the baked eggs extra creamy and rich. It’s like giving the eggs a little cozy blanket to bake in, which keeps them soft and delicious. Adding salt and pepper right after pouring the cream helps the flavors soak in while baking.

Once you get the hang of cracking the eggs gently and adding the cream, baking them until the whites are set but the yolks are still runny becomes a breeze—and you’ll have a warm, tasty breakfast ready to enjoy!

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and flavor of eggs, making it a great vegan alternative.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and creamy texture, and is a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and a bit of color to the dish.

• Allow the baked eggs to cool completely at room temperature before storing. This helps prevent condensation, which can make the eggs soggy.

• Transfer the cooled baked eggs to an airtight container. If you used ramekins, you can cover each ramekin with plastic wrap or aluminum foil.

• Store the baked eggs in the refrigerator for up to 3 days. Make sure they are kept at a consistent temperature to maintain their freshness.

• For freezing, wrap each ramekin tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Alternatively, you can transfer the baked eggs to a freezer-safe container.

• Label the container with the date so you can keep track of how long they have been stored. Baked eggs can be frozen for up to 2 months.

• When ready to reheat, thaw the baked eggs in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and place the ramekins or the baked eggs in an oven-safe dish.

• Reheat the baked eggs for about 10-15 minutes or until warmed through. If you prefer, you can also reheat them in the microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Garnish with fresh chopped chives or any other desired toppings before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the baked eggs in an oven-safe dish, cover with foil, and heat for about 10-15 minutes until warmed through. This method helps maintain the creamy texture of the heavy cream and keeps the eggs from drying out.

• Use a microwave for a quicker option. Place the baked eggs in a microwave-safe dish, cover with a microwave-safe lid or a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Check and stir halfway through to ensure even heating.

• For a stovetop method, place the baked eggs in a non-stick skillet over low heat. Cover the skillet with a lid and heat gently for about 5-7 minutes. This method allows you to monitor the eggs closely and prevent overcooking.

• If you have an air fryer, preheat it to 300°F (150°C). Place the baked eggs in an air fryer-safe dish and heat for 5-7 minutes. This method can help retain the texture and flavor without making the eggs rubbery.

• For a toaster oven, preheat to 350°F (175°C). Place the baked eggs in an oven-safe dish, cover with foil, and heat for about 10 minutes. This method is similar to the conventional oven but can be more convenient for smaller portions.

• Oven: Used to bake the eggs at a consistent temperature of 375°F (190°C).

• Ramekins: Small ceramic or glass dishes used to hold the eggs and cream mixture.

• Butter or oil: Used to grease the ramekins to prevent the eggs from sticking.

• Measuring cup: Used to measure ¼ cup of heavy cream accurately.

• Tablespoon: Used to measure and pour 2 tablespoons of heavy cream into each ramekin.

• Salt: Used to season the eggs to taste.

• Black pepper: Used to season the eggs to taste.

• Chives: Optional garnish to add flavor and color to the dish.

• Knife: Used to chop the chives if you choose to use them.

• Cutting board: Surface used to chop the chives.

• Oven mitts: Used to safely handle the hot ramekins when removing them from the oven.

• Timer: Used to keep track of the baking time to ensure the eggs are cooked perfectly.

Preheat while prepping: Preheat your oven as you prepare the ingredients to save time.

Use non-stick spray: Instead of greasing with butter or oil, use a non-stick spray for quicker preparation.

Crack eggs in advance: Crack the eggs into a bowl first, then pour them into the ramekins to speed up the process.

Measure cream ahead: Measure the heavy cream in advance to streamline the assembly.

Chop chives early: If using chives, chop them ahead of time and store in the fridge until needed.