Eggs cooked by this method have the particular quality as to be found in poached eggs where the degree of cooking is all important. Their correct preparation depends on the 3 following points:
Care should be taken that they are not left too long in the oven as a few seconds more than necessary is sufficient to ruin its quality. It should also be remembered that the dishes used for this method hold the heat for a considerable time and the eggs will continue cooking for a short while after removing them from the oven.
The most important point to be remembered is that Oeufs sur le Plat should be served immediately they are ready.
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