The trick is to use a ceramic ramekin in a boiling water bath, covered, in a toaster oven. This gives me the best, soft yet firm, egg puck for my favorite breakfast sandwich. Egg yolk cooked yet still creamy.
12oz ceramic ramekin.
Oven safe bowl.
3.5” parchment round (optional but worth)
Aluminum foil
Crisco or butter for coating the ramekin
2 eggs
Salt
Lemon juice
Preheat oven to 325.
Grease ramekin. (Optionally add parchment round to bottom and add some grease to edges.)
Add eggs, pinch of salt, quarter tsp of lemon juice to ramekin. Stir gently with a chopstick. Keep white and yellow separated but swirled. Cover tight with foil.
Place ramekin in heat safe bowl and add to preheated oven. (I use a quarter sheet pan for my little toaster.)
Fill bowl with boiling water at least halfway up height of covered ramekin. Higher is better but it’s really easy to spill into the ramekin when pulling from oven/roaster.
Cook for 24-28 minutes (until white is no longer translucent) at 325F. Immediately pull ramekin from water and let cool for a couple minutes (prepare everything else for assembly).
Use a spatula to carefully pull the egg from the ramekin sides. If you used parchment you can gently turn the ramekin on its side to catch the delicate egg with your spatula.
Yum!
by onions_and_carrots
15 Comments
You can just put the ramekin in a microwave for 30-60 seconds and get the same thing done a lot faster. You can even add a slice of cheese on top, half way through, and melt it at the same time.
You can buy ring molds.
Reminds me of Jason Farmer’s [egg patty souffle things](https://youtu.be/gPXVJML0EUw?si=JyNI2-dTs9Ntmam1), you should give them try!
No need for the foil.
or you could just microwave it and be ready to eat in 45 seconds.
I want to try this, I hate pucks when the yolk is just cooked all the way to hell and back.
I use a ring mold coated with butter. I heat my stainless pan up, add a little butter, and crack the egg into the ring mold.after a couple of minutes, I put a flash of water into the pan and cover. After its steam bath, an egg over easy and perfectly shaped for a muffin or bagel. You can add cheese while it steams and it will melt perfectly.
I like this
That is a nice egg pick but holy crap 30 minutes? I just cook scrambled eggs and throw them on my sandwich lol I really only cook better eggs if I’m eating them by themself
Is this a shitpost? You spend *that* much time and effort to get a cylindrical egg… thing? Why?
For anybody who wants to do this in bulk for office breakfast meal prep, a muffin pan and a steaming pan of water below it are your buds.
Just stir some eggs with milk in a ramekin and microwave it in 30 sec intervals until firm. With a paper towel over the top in case of explosion
Bless your heart.
This is ridiculous. A soft scramble would yield nearly the same result and takes about 25 minutes less.
Lol wat. I just use a silicone ring mold on a pan