kristananne Posted July 30, 2013 Share Posted July 30, 2013 I tried to bake some eggs in meat sauce (inspired by a recipe on PaleOMG) this morning. I followed the instructions on the recipe (paraphrased: bake eggs in meat sauce for 8-10 mins at 350) but the whites would not set. After 8 mins, they were just barely turning white, so I increased the temp to 400. At 10 mins they were more opaque, but still runny, so I bumped it up to 450. At 15 mins, the yolks were setting (which I didn't want) so I ended up just pouring the whole thing into a pan and then separating out the eggs to finish cooking the whites. Then of course, it just looked ugly! Ha (still tasty enough, just wish the yolks wouldn't have started to set...) Any ideas on what I did wrong? I have a gas oven, which I preheated to 350 before putting the dish in. I have an oven thermometer so I know the temp was correct. Any thoughts are appreciated. Thanks! Link to comment Share on other sites More sharing options...
amberino21 Posted July 30, 2013 Share Posted July 30, 2013 I usually do that type of thing on the stove, with a lid... Sometimes finishing off in the oven, but never had an issue with the whites not cooking! Link to comment Share on other sites More sharing options...
kristananne Posted July 30, 2013 Author Share Posted July 30, 2013 amberino21, yeah, I couldn't figure it out! so weird. Maybe the sauce was too meaty (is that possible? ha!) and insulating the whites against the heat. (now I'm just making stuff up). I usually do a hash on the stovetop and then steam the eggs on top by covering with a lid like you. I guess I'll just so the meat sauce thing that way too! Thanks for the feedback. Link to comment Share on other sites More sharing options...
Guest Posted July 30, 2013 Share Posted July 30, 2013 I haven't looked at the recipe, but could your starting temp for the sauce have been off? Maybe eggs into hot sauce would work better than starting all at cool. A little steam with a lid is my favorite trick for cooked whites and runny yolks, too. Might just be easier if the goal is flavor, ease, and cooked whites. Link to comment Share on other sites More sharing options...
Krista Billows Rodriguez Posted July 30, 2013 Share Posted July 30, 2013 did you hollow out a little spot for the egg or just put it on top? I've found making a little hollow spot and filling it with the egg did not result in uneven cooking in my oven. Link to comment Share on other sites More sharing options...
kristananne Posted July 30, 2013 Author Share Posted July 30, 2013 I haven't looked at the recipe, but could your starting temp for the sauce have been off? Maybe eggs into hot sauce would work better than starting all at cool. A little steam with a lid is my favorite trick for cooked whites and runny yolks, too. Might just be easier if the goal is flavor, ease, and cooked whites. The sauce was leftover from yesterday, but I did warm it up first. Definitely going to skip the oven and just use a skillet/lid next time! did you hollow out a little spot for the egg or just put it on top? I've found making a little hollow spot and filling it with the egg did not result in uneven cooking in my oven. I did hollow out a little spot, but not very deep (my dish was pretty full with sauce already), so I guess it did just sit on top. Maybe that was my issue. Thanks! Link to comment Share on other sites More sharing options...
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