Baked Eggs Lorraine

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Appears in Cook's Illustrated November/December 2012

SERVES6

TIME1¼ hours

Baked Eggs Lorraine

WHY THIS RECIPE WORKS

Our recipe achieves the ideal combination of runny yolks nestled in fully set yet tender whites by turning up the oven to 500 degrees. Adding the raw eggs to preheated ramekins ensured that the heat transfer was rapid and that the egg white...

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