Baked Eggs Florentine

21 comments

Appears in Cook's Illustrated November/December 2012, America's Test Kitchen TV

Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.

SERVES6

TIME1 hour

has video

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...

Print