Eggs in a bath

Eggs In A Bath

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Katherine Carter


Recently, as I was surfing the net I found myself watching an OLD (1964) Julia Child's cooking show. She showed about 4 methods of cooking eggs that I had always wondered about, so I tried them all. This is defiantly my favorite! Great for doing a head of time for a family brunch or when guests are staying and you do not know when they will "exactly" want to get up for breakfast. Since you can leave them in the water bath, they will stay warm and yummy for up to 15 min. after cooking without changing their consistency. One more way not to be a slave to time in the kitchen.


★★★★★ 1 vote

5 Min
20 Min


How to Make Eggs in a bath


  1. Preheat oven or toaster oven to 350 ºF (180ºC).
  2. Spoon 1 tsp melted butter into 4 (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin. Salt and Pepper as desired. Place the filled ramekins in a baking pan (large enough so they are not touching each other).
  3. For a softer texture, eggs are baked in a French water bath method. Place the pan on the oven shelf and pour in enough boiling water into the pan to reach 1/2 -2/3 up the side of the ramekin.
  4. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set).
  5. Serve with toast to dip in the soft yolk.

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About Eggs in a bath

Course/Dish: Eggs

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