Whenever I make these or any baked eggs of any kind, I usually cook them in one of two ways.
1. I take them out of the oven when they're still wet on top and then cover them with foil or a cookie sheet (something to seal in the heat, so it can continue to cook outside of the oven. I usually use this method if the egg dish is too thick to use method number 2.
2. (for eggs cooked in muffin cups or in a shallow pan). I'll get the oven to temperature, put the egg dish in the oven, covered with foil, and immediately turn off the heat. The oven retains enough heat to cook the eggs with less danger of overcooking them.
Last edited by kaplods; 12-28-2011 at 01:51 PM.
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