Best Dish for Baked Eggs?

[3KillerBs]

I'm trying out baked egg recipes in hope of being able to feed my family eggs that aren't scrambled without having to stand over a pot of simmering water poaching batch after batch. I'm getting hung up on the correct dish -- size and shape -- for getting the doneness right.

I have determined that the 2oz ramekins and custard cups each hold 2 large eggs nicely, but that because of the shape the whites in the center are still slightly runny at the time the yolks are getting hard on the outer edges.

Our desired doneness is NO RUNNY WHITES and but yolks only slightly thickened.

I can poach perfect eggs exactly, but I don't want to stand there by the stove as we eat in shifts after I've been on my feet for 8 hours at work.

I'd also like to be able to bake up to 4 eggs in a single dish because I'm feeding teens and a landscape/maintenance man who is on a low-carb diet so I routinely scramble or poach 12-16 eggs for a single dinner.

If you make baked eggs frequently, what are the dimensions and capacity in ounces of the dishes that work best for you?

 

[nuthatched]

You can actually poach eggs to hold, once they're cooked slide them into ice water and then you can put them in the fridge, just warm them by slipping them into warm water. Doesn't solve your time problem though. For the whites to be set but the yolks still not set requires a tricky bit of thermodynamics. I'm remember reading about someone poaching eggs in the oven with a muffin tin. Let me see if I can dredge that up.
https://www.foodnetwork.com/recipes/poached-eggs-in-a-muffin-tin-3566054
https://www.tasteofhome.com/article/poach-eggs-in-a-muffin-tin/

https://www.spendwithpennies.com/oven-poached-eggs/

If you have a silicone muffin pan, you might not need to grease.

 

[3KillerBs]

You can actually poach eggs to hold, once they're cooked slide them into ice water and then you can put them in the fridge, just warm them by slipping them into warm water. Doesn't solve your time problem though. For the whites to be set but the yolks still not set requires a tricky bit of thermodynamics. I'm remember reading about someone poaching eggs in the oven with a muffin tin. Let me see if I can dredge that up.
https://www.foodnetwork.com/recipes/poached-eggs-in-a-muffin-tin-3566054
https://www.tasteofhome.com/article/poach-eggs-in-a-muffin-tin/

https://www.spendwithpennies.com/oven-poached-eggs/

If you have a silicone muffin pan, you might not need to grease.

The muffin tin problem is the same as the ramekins -- if you only use one egg per each getting enough eggs for a family is a pain. If you put two eggs into a round container the yolks are getting hard before the whites in the middle are cooked.

Rewarming poached eggs that way would be more work and more time. It's not the eating in shifts that's the problem it's standing there cooking batch after batch.

 

[nuthatched]

The muffin tin problem is the same as the ramekins -- if you only use one egg per each getting enough eggs for a family is a pain. If you put two eggs into a round container the yolks are getting hard before the whites in the middle are cooked.

Rewarming poached eggs that way would be more work and more time. It's not the eating in shifts that's the problem it's standing there cooking batch after batch.

Starting with room temperature eggs and cooking at a lower temperature for slightly longer will help the egg white/egg yolk issue, however with all the specific needs you have, I don't think there's going to be a easy solution.

 

[3KillerBs]

Starting with room temperature eggs and cooking at a lower temperature for slightly longer will help the egg white/egg yolk issue, however with all the specific needs you have, I don't think there's going to be a easy solution.

So many egg recipes seem to assume that you're only feeding 1-2 people.



There aren't a lot of options for cooking a dozen eggs at once and getting good results.

 

[nuthatched]

So many egg recipes seem to assume that you're only feeding 1-2 people.



There aren't a lot of options for cooking a dozen eggs at once and getting good results.

Not many, no. I make casseroles or fritatas, but I know you're looking more for them to be cooked individually. My friend makes these eggs that are boiled, peeled, wrapped in either ground sausage or meat, then wrapped in bacon and baked. Scotch eggs I think.

 

[3KillerBs]

Not many, no. I make casseroles or fritatas, but I know you're looking more for them to be cooked individually. My friend makes these eggs that are boiled, peeled, wrapped in either ground sausage or meat, then wrapped in bacon and baked. Scotch eggs I think.

Yes, we're looking for something that is like poached, soft-boiled, or fried eggs without me having to stand there poaching/frying.

 

[Mrs. K]

I cook for a large family and frequently serve baked eggs. I use a 12 muffin tin. Put the bacon on a rack, put biscuits on one shelf, put in the muffin tin, all done about the same time while I am sipping coffee on the couch.

I do use a single egg per muffin hole. Line with deli ham, slip in whole egg, cover with 1-2 TBL whipping cream, sprinkle with shredded cheese and breadcrumbs... dang good.

You might try adjusting your temperature, and your time. A little lower temperature, for a little longer time period might work well.

 

[3KillerBs]

I do use a single egg per muffin hole. Line with deli ham, slip in whole egg, cover with 1-2 TBL whipping cream, sprinkle with shredded cheese and breadcrumbs... dang good.

Sounds delicious. Do the eggs tend to stick to the metal?

Muffin tins are so hard to scrub and don't always come clean in the dishwasher.

 

[Mrs. K]

Not if you line them with paper thin ham slices. Or use a silicon muffin pan. I have lined them with paper muffin lines, and that worked too.