Comments on: Let's Kill the Recipe: Baked Eggs, Breakaway Style

By: immelia

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By: Eric

Eric — Mon, 06 Jul 2009 22:30:57 +0000

Thank YOU — we’re glad you’re here!

By: Angel

Angel — Mon, 06 Jul 2009 22:26:37 +0000

This is an awesome site-
first time I have ever done this……thanks for replying!

By: Eric

Eric — Mon, 06 Jul 2009 20:17:35 +0000

Just bake them longer.

By: Angel

Angel — Mon, 06 Jul 2009 20:01:07 +0000

I love baked eggs,but not “runny”!

Any suggestions?

By: annabelle

annabelle — Sat, 23 May 2009 16:12:07 +0000

ah! can’t wait to see what you do with the classic pot pie- so creative, eric!

By: Anne Napolitano

Anne Napolitano — Sat, 16 May 2009 18:10:33 +0000

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

By: Scott

Scott — Sat, 16 May 2009 17:32:36 +0000

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.

By: Eric

Eric — Thu, 14 May 2009 01:49:37 +0000

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.

By: Chris

Chris — Thu, 14 May 2009 00:55:48 +0000

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!