Baked Eggs: Roses, Rolls & Ramekins

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Eggs and Springtime are a perfect pairing for both represent a new awakening.

Baked eggs are a blank canvas that offer one a slate to create flavors with a twist for a delicous way to enhance an afternoon tea, Easter celebration, brunch or a morning breakfast.

Baked Eggs: Roses, Rolls & Ramekins

Here’s what you need:

Olive Oil or Vegetable Oil

Large Eggs, Seasonings of choice

Ramekins; Jelly Roll Pan

Silicone Rose Baking Molds

Splash of water; Offset Spatula or Knife

Because baked eggs are versatile, the ingredients and measurements are all approximate to taste.  The basic rule of thumb is to allow two large eggs per serving.  If one prefers only to use the egg white then use three large eggs, eliminating the yolks, per serving,

Baked Eggs: Roses, Rolls & Ramekins
Photo ©Ellen Easton
Baked Eggs: Roses, Rolls & Ramekins
Photo ©Ellen Easton

Preparation

  • Preheat oven to 350 degrees Fahrenheit.
  • Place a cookie sheet lined with aluminum foil on the middle rack.
  • Add 2 eggs or 3 egg whites per person into a large bowl.
  • Add ¼ teaspoon of water per serving.
  • Add seasoning of choice 1/8 to ¼ teaspoon per serving.
  • Thinly coat the inside of a ramekin, Jellyroll pan or silicone mold with olive or vegetable oil to prevent the eggs from sticking.
  • Place batter to the ¾ mark. 
  • Bake approximately 12 to 15 minutes until the eggs have set.

Depending on how many eggs are placed into the cavity may prolong the baking time.  The eggs are done when a toothpick inserted and removed come s out clean.  Remove from oven onto a wire rack to cool.

I used ground herbs de Provence in the batter in my photos. Grated Parmesan cheese is also a delicate touch.

Ramekin: Eggs will rise and may be served immediately or may be cooled down, in which case the height will fall but are still tasty served warm or at room temperature.

Silicone mold:  Allow the eggs to completely cool down. Turn the mold over onto a plate. Gently press to release each cavity onto the plate. Eggs will have the consistency similar to a hard-boiled egg. Wrapped in cellophane Rose eggs may be stored in the refrigerator 24 hours. A savory that is easy to prepare in advance.

Jellyroll pan: Remove from the oven. Using an offset spatula or a flat edge knife run around the inside edges of the pan to loosen the baked eggs from the sides of the pan.  Allow the eggs to completely cool.  Once cool, slowly and gently remove the baked egg sheet from the pan.  It is OK to cut into strips to remove. Place into wax paper or a silicone mat. On the inside of the egg strip spread preserves- your flavor of choice.  Add thinly sliced strawberries or again, the filling of your choice, perhaps a thin slice of ham and watercress.  Starting on one side, carefully roll tightly with the open seam on the bottom.  Serve as a roll or slice the roll to create pinwheels.

©Ellen Easton

Author

  • Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

1 Response

  1. Judith Regan says:

    Can’t wait to try this. Beautiful!!!!

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