Comments on: She’s got eggs. Knows how to use ‘em

By: kate

kate — Wed, 16 Dec 2009 08:19:51 +0000

After a year of making these eggs on a semi regular basis I have pretty much memorised the recipe. I have also concluded that it’s quite ok to make the sauce and when it’s thickened and all hot, put the eggs into the saucepan. If you sort of smoosh the tomato sauce into a few cup-shapes you can keep each egg separate, and it’s easier to watch them for doneness. Spoon the egg and a bit of sauce very carefully into a bowl when you’re done.

You also eliminate the baked on egg washing up issue, and the hot ramekin with small child problem.

innercitygarden, here to serve etc…

By: Catching up on the photos « Inner City Garden

Catching up on the photos « Inner City Garden — Sat, 30 Aug 2008 11:22:11 +0000

[...] Zoe posted on making Andrew McConnell’s baked eggs a little while ago. I made them too, and they were quite popular. I’ve now made them a few times, they got a warm reception when we stayed at the beach with friends last week, and they weren’t quite this messy the second and third time I made them. They were good at the beach house, but the unreliable ancient electric oven is no friend of this cook or the runny yolk. [...]

By: Cath the Canberra Cook

Cath the Canberra Cook — Mon, 09 Jun 2008 00:45:29 +0000

Ta!

By: Zoe

Zoe — Sun, 08 Jun 2008 07:15:20 +0000

You want the undertone rather than a wallop – the original recipe uses:

1 finely diced onion
2 Tbsp butter
1 tsp honey
1 400 g tin tomatos
1 stick cinnamon
pinch allspice

By: Cath the Canberra Cook

Cath the Canberra Cook — Sun, 08 Jun 2008 04:38:50 +0000

Zoe, around about how much honey? Do I aim at a subtle hint of sweetness or a definite wallop?

By: Zoe

Zoe — Thu, 05 Jun 2008 02:58:56 +0000

You know, I don’t think broad beans of any variety would work here. Perhaps the tiniest new ones in spring, but I wouldn’t be slathering them in sauce and eggs, I’d be eating them out of the pod standing in the veggie garden.

And you should try again, FDB. It’s not like a cake, you can open the oven every 30 seconds if you like ;)

Mindy, I do occasionally crop or shop a little bit. I’ve been thinking about that comment of mine, actually – and hopefully we’ll have a post on the subject from Kirsty soon. I would really like to take fantastic photographs of beautiful food, but I don’t cook specially for the blog so I don’t want to faff around and let it get cold or have the kids (or bloke) get too whingey.

By: Mindy

Mindy — Thu, 05 Jun 2008 02:53:11 +0000

Thank you for showing real food, unphotoshopped or styled. Not only does it look delicious, it looks achieveable. Note to self: find some stylish ramekins.

By: FDB

FDB — Wed, 04 Jun 2008 00:16:30 +0000

Right on Kirsty – new broad beans would go superbly. There’s a little cafe up Sydney Road from me in Brunswick that does baked eggs a lot like this with them when they’re in season. They refuse to do it with frozen ones, so it’s a spring thing only.

I’ve only tried once, but when I did baked eggs the yolks cooked through, which for me is pretty much the death of a breakfast. Oh, well, back on the horse I suppose.