Baking eggs in the oven is a practical and effective method of preparation for those who have to cook several at once. Using the right technique, you can make hard-boiled, cocotte or scrambled eggs using the oven. The procedure takes a little longer than traditional cooking on the stove, but it is also simpler, as you will not have to constantly check the eggs during preparation.
Ingrediants
Hard-boiled eggs
1-12 eggs
Servings: variable
Eggs in Cocotte
- 1-12 eggs
- 1-2 teaspoons full cream (per egg)
- 1 tablespoon (8 g) of grated Parmesan cheese (per egg)
- Salt to taste.
- Pepper as needed.
Servings: variable
Scrambled eggs
- 10 large eggs
- 2 cups (500 ml) of milk
- 100 g of grated Parmesan cheese
- 150 g of diced cooked ham
- 5 g of finely chopped fresh parsley
- 1 teaspoon of salt
- A pinch of freshly ground black pepper
Servings: 5 to 6
Steps
Method 1 of 3: Prepare hard-boiled eggs
Step 1. Preheat the oven to 160 ° C
If you have an oven that tends to heat up less, it would be better to set it to 180 ° C.
Step 2. Place the eggs you wish to bake in a muffin pan
Do not grease the pan or insert paper cups. Just put one egg in each compartment. To prepare hard-boiled eggs it is not necessary to break them.
The amount of eggs to prepare depends on your needs. The number of eggs used does not affect cooking times
Step 3. Bake the eggs for 30 minutes
Note that red spots may form on the shell during cooking: this is normal. This will not compromise the integrity of the eggs.
Step 4. Place the eggs in an ice bath for 10 minutes in order to cool them
Put ice in a bowl, pot, or sink and add cold water. Then, place the eggs in the ice bath and leave them in it until they have cooled. It will take about 10 minutes.
You need to put the eggs in the ice bath to stop the cooking process. Otherwise they would continue to cook
Step 5. Peel and serve the eggs
Baked eggs peel very easily, so you should be able to remove the shell quickly. If you have prepared a large amount of eggs that you intend to eat during the week, it is better to leave them in the shell and store them in the fridge instead.
Do not store cooked eggs with raw ones, otherwise you risk swapping them when serving
Method 2 of 3: Prepare Eggs in Cocotte
Step 1. Preheat the oven to 220 ° C
In this case, a different temperature must not be set if the oven tends to heat up less. Since eggs must be cooked without their shells, it will be easier to determine whether or not the cooking has finished.
The result will be practically the same as what you would get by cooking eggs in a pan
Step 2. Grease a muffin pan by coating it lightly with cooking spray
The amount of compartments to grease depends on how many eggs you intend to prepare. If you want to cook 12, then grease 12 compartments. If you want to cook 3, then only oil 3.
- You can also use baking cups. Put them on a rimmed baking sheet to be able to put them in the oven and take them out of the oven more easily.
- Using a butter cooking spray would be ideal for giving eggs the typical taste they would have if cooked in a pan.
Step 3. Break an egg into each compartment of the muffin pan or into each cup
Again, the amount of eggs to use depends on how many you want to cook. Most muffin trays allow you to cook 6 to 12 eggs, depending on the available compartments.
Do not break, stir or scramble the yolks
Step 4. Pour 1 or 2 teaspoons of full cream onto each egg
If you don't have full cream or prefer not to use it, try using melted butter instead.
This step is very important because it prevents the egg whites from drying out in the oven
Step 5. Season the eggs with salt, pepper and grated cheese if desired
In reality, just add salt and pepper. To enrich the flavor, add 1 tablespoon (8 g) of grated Parmesan per egg.
Step 6. Bake the eggs for 7-12 minutes
The longer you let them cook, the more compact they will become. If you want to serve them on a plate, you can let the yolk remain slightly liquid. If, on the other hand, you want to use them to make a sandwich, it is preferable that the yolk is more solid, so that it does not run. Below you will find the recommended cooking times:
- Liquid yolk: 7-8 minutes;
- Yolk with medium consistency: 9-10 minutes;
- Hard-boiled yolk: 11-12 minutes.
Step 7. Serve the eggs immediately after taking them out of the oven
The eggs will continue to cook from the inside, so they will thicken over time. If you have cooked them for 7-8 minutes and they have a soft yolk, try to eat them as soon as possible.
Season them further by seasoning them with dried aromatic herbs or shredded cheese
Method 3 of 3: Prepare Scrambled Eggs
Step 1. Preheat the oven to 190 ° C, but only if you are going to use a regular pan
If you are going to use one for muffins, then preheat it to 180 ° C.
Step 2. Grease a 22 x 32 cm baking sheet
You can use olive oil, butter, or non-stick cooking spray. Set it aside after greasing it.
You can also use a muffin pan. The mixture you will get will be enough to fill 5 standard-sized compartments. Grease each compartment, while avoiding the use of paper cups
Step 3. Beat the eggs, milk, salt and pepper
Break 10 eggs into a large bowl, then pour in 2 cups (500ml) of milk. Add 1 teaspoon of salt and a pinch of freshly ground black pepper. Beat everything until the yolks dissolve.
The more you beat the eggs, the softer and lighter they will become during cooking
Step 4. Add cheese, ham and parsley if desired
To make a classic dish, use 100g of grated Parmesan, 150g of diced cooked ham and 5g of finely chopped fresh parsley. Make another stir to mix everything well.
- You can also try other fillings, such as onions, peppers, mushrooms, and other diced vegetables.
- With the exception of herbs, be sure to fry or sauté all ingredients before adding them to the eggs.
Step 5. Pour the mixture into the greased pan
If you're using a muffin pan, try transferring the mixture to the compartments with a ladle. This way you will make sure you distribute it evenly.
Step 6. Cook the scrambled eggs for 45 minutes
They will be ready once the surface is golden. Another way to test them is to stick them in the center with a knife. If it comes out clean, then they're ready.
If you plan to bake them in a muffin pan, check them after about 12-15 minutes. At this point they should have thickened sufficiently
Step 7. Let them cool for 5 minutes before serving
Once cold, divide them into 6 portions and serve them with a spatula.
If you used a muffin pan, remove them with a fork or spoon and serve them individually
Advice
- Cooked or scrambled eggs can be seasoned with the same ingredients you would use after cooking them in a pan.
- Hard-boiled eggs can be kept for up to a week in the fridge.
- Cooked and scrambled eggs can be kept up to 3 or 4 days in the fridge.
- Cooked eggs with hard-boiled yolk and scrambled eggs cooked in a muffin pan are great for making sandwiches.
- The eggs will continue to cook even after you take them out of the oven, so it may actually be better to cook them slightly less.
