When I started writing this blog, I really didn’t want it to be about recipes. There are twenty jillion recipes on the net for every conceivable dish. What I really wanted to convey, instead, were ideas and techniques, so that the reader need not fuss about quantities and ingredient lists. It’s much more valuable to think about an idea, and then, somehow — and this is the tricky part for many, but I prefer to think that everyone reading this is perfectly capable of pulling it off — to make those ideas and techniques your own. It’s much easier to remember notions as opposed to data.
With that in mind, consider the baked egg. The idea is to use a small vessel — preferably a small cast iron pot like that shown above, but you could use a ramekin or anything else that’s roughly four to six ounces in capacity — to bake a small quantity of chopped vegetables topped with a few eggs. I’ll often root around the fridge for some kind of liquid to “bind” the veggies together, typically a dollop of Greek yogurt plus some stone-ground mustard, or maybe a drizzle of leftover salad dressing, soft tofu, or, if nothing else, a drizzle of olive oil and vinegar.
Cheese may or may not be involved. Same with meat.
You then stick it in a preheated oven (375 F) for 15 or 20 minutes (check it often after 15), until the yolks are barely set.
In today’s version, it was shallots, carrots, and kale, all diced finely, that went into the bottom of the pots. I had an extra egg white sitting around, so that got whisked with some mustard, pulverized shiitake powder (for umami) and mango chutney, which then got poured/spooned over the veggies. A few tablespoons of chopped ham (from our incredible Berkshire we got a few weeks ago) were arranged along the sides of the pots, forming a nice little chute to plop in three beautiful eggs (courtesy of Lucelle). A few shavings of Dubliner cheddar on top, along with freshly ground peppercorns and a pinch of matcha salt finished it off.
Three espressos later, I was ready to take on the world!
Give it a try — let’s see what kind of wild combinations we can come up with.
What a super concept, infinitely variable! Thanks Eric.
Excellent posting. Wherever did you get those little cast iron pots? Can’t seem to find anything similar…
Thanks! I got them at the Crate and Barrel Outlet store in Berkeley.
I tend to follow a recipe and then make it my own by creating a variation on the ingredients or proportions. But how do I find a good recipe? I look at the ingredients and imagine them together in their proposed proportions. I then look up other recipes. I pick the one that seems to have the right amount of things in it. I suppose that this is just only one step removed from what you propose, to be spontaneous with ingredients and find interesting combinations. Thanks for the inspriation!
Thanks Wakeford — I know, I sometimes do the same. It just seems like the world has Too Many Damn Recipes! Ideas are “stickier.”
I think not having recipes is a nice idea for people who know how to cook, but on my blog I can tell from the questions I get that there are many people in serious need of a recipe! So both approaches to cooking are good. Now I’m seriously coveting those little cast iron pots.
Very true Kalyn; but the recipe sites far outnumber the idea sites — it’s kind of mind-blowing how many recipes can be found. And my books have plenty of recipes for the breakaway style. And it’s not like I’ll never include a recipe here; I do, if it seems necessary….
I have been working through the online cooking school at http://www.rouxbe.com and their whole approach is exactly what you are talking about. Learn technique and then just cook, no recipe needed. It’s much more fun. Ideas and concepts beat recipes, but what do I do when I am creating in the kitchen? Take notes so I have a written recipe in case it turns out really good and I want to make it again!
When I ask my wife what she wants for breakfast I usually refer to these type of breakfasts as egg pots, even though I only have ramekins. I typically toss in a couple of eggs, some cooked shallots and garlic, a little broken-up crispy prosciutto (broiled in a toaster oven), fresh thyme and marjoram from the garden, and a dollop of heavy cream. I gently stir the pot, so to speak, and then top off with a light dusting of Parmigiano-Reggiano. Last time I had some left over sauted spinach with garlic and rice vinegar that I plopped in first. The best part is breaking into the yolks with a nice slice of crispy bread and letting the yolk ooze out over the rest of the ingredients. One time all I had was garlic and some left over crabmeat (that for some reason didn’t find its way into crab cakes), but the eggs and crabmeat really complimented each other. This idea is one of those never-ending combination inspirations. Thanks for sharing!
It is indeed never-ending. Your style seems to almost precisely mirror mine!
I’ve done them with trout, too. REally good. I’ve even used smoked trout. And smoked salmon, which also complements eggs beautifully.
One can easily get Indian inspired, Moroccan inspired, Mexican inspired, and Thai inspired with these things as well.
And Carol: thank for sharing that! Lots of good stuff there.
Asian (and especially Korean) cooking stores (and places like 99 Ranch and Lion here in the Bay Area) often have the cast iron pots, as well as wonderful ceramic ones as well.
Eric,
How large are your pots? I have some very cool Lodge cast iron country kettle’s that are 1-pint. They are great for appetizers or French Onion Soup. Here’s the link from Amazon.
http://tinyurl.com/q4ucyv
ah! can’t wait to see what you do with the classic pot pie- so creative, eric!
I love baked eggs,but not “runny”!
Any suggestions?
Just bake them longer.
This is an awesome site-
first time I have ever done this……thanks for replying!
Thank YOU — we’re glad you’re here!
Couldn’t be written any better. Reading this post reminds me of my old room mate! He always kept talking about this. I will forward this article to him. Pretty sure he will have a good read. Thanks for sharing!
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