ok so heres what i did: taken carrots that i had already previously roasted and put them into my mini le creuset. made a little shallow spot and cracked an egg into it. baked uncovered in a hot oven at 350 degrees.
after 10 minutes the whites and yolk were still very much uncooked.
after 20 minutes, the whites were still underdone
i took the dish out at minute 23, at which point the egg was hard! a crust had formed and the yolk was crusty and the whites were rubbery
how had my egg gone from woefully raw to overcooked that quickly?
ive tried baking an egg in a ramekin and have gotten equally bad results every time- same problem. egg goes from raw to rubbery so quickly.
i know this cant be that difficult...and this is so much easier than poaching an egg separately and eating it with my veggies.
any ideas as to what im doing wrong?? any help is much appreciated :)
Updated 8 months ago | 4
Updated 2 years ago | 19
Updated 2 years ago | 10
Updated 2 years ago | 17
Updated 1 year ago | 138