How to Bake Eggs

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

This is a customary way of serving eggs in European households. It is excellent for a leisurely breakfast or brunch.


  • 6 teaspoons butter
  • ¾ cup heavy cream
  • 6 to 12 eggs
  • Salt and freshly ground black pepper to taste
  • Parsley sprigs
  • Buttered toast


  1. Preheat the oven to 375 degrees.

  2. Arrange six ovenproof ramekins (small, low, round baking dishes) in a baking pan and pour boiling water around them. The water should be about ½ inch deep in the pan. Keep the water simmering over low heat on top of the stove.

  3. Add 1 teaspoon of butter to each ramekin and when melted add 1 tablespoon of cream. Break 1 or 2 eggs into each ramekin and top each with another tablespoon of cream.

  4. Sprinkle with salt and pepper and bake for 8 to 12 minutes. The time will depend on the size of the eggs. When the eggs are done the yolks will still be liquid and the whites barely set. Do not forget that the eggs will continue to cook slightly when removed from the oven due to the retained heat in the ramekins. Garnish with parsley sprigs and serve with buttered toast.