Eggscelent Chambers
Parmesan-Baked Savory Egg Custards in Ramekins
40 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the French oeufs en cocotte, these delicate savory custards combine eggs, butter, and parmesan, then bake gently in ramekins until just set. You'll learn the secrets of bain-marie baking for ultra-creamy results, with dried oregano and black pepper for subtle depth.
Equipment needed
- 4 ramekins (6-ounce)
- deep baking dish for water bath
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Generously butter the inside of 4 ramekins (6-ounce capacity each) and set them in a deep baking dish.
- 02Melt 3 tablespoons of butter in a small saucepan or microwave. Let it cool slightly.
- 03Crack all 6 eggs into a mixing bowl. Add water, salt, black pepper, and dried oregano. Whisk until eggs are fully blended and just a little frothy.
- 04Whisk in the melted butter and 1/2 cup of the grated parmesan until well combined.
- 05Divide the egg mixture evenly among the ramekins. Sprinkle the tops with the remaining 1/4 cup parmesan.
- 06Pour hot tap water into the baking dish around the ramekins until it comes halfway up their sides.
- 07Carefully transfer the whole pan to the oven. Bake for 25 to 30 minutes, until the custards are just set but still have a slight wobble in the center.
- 08Remove ramekins from the water bath and let rest 5 minutes before serving.
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