CookEat Recipe
Baked Eggs with Brown Butter and Vinegar
Eggs baked in individual dishes and finished with browned butter sharpened with vinegar.
Method
Steps
Step 1
Heat the oven until hot. Lightly butter six individual heat-safe egg dishes, using a little additional butter for greasing.
Step 2
Carefully crack two commercially pasteurized shell eggs into each dish, keeping the yolks intact. Use pasteurized eggs suitable for lightly cooked preparations.
Step 3
Divide half a teaspoon of salt and three saltspoons of white pepper evenly over all six dishes.
Step 4
Bake in the hot oven for about four minutes, continuing as needed until the whites are set. Remove the dishes to a heat-safe surface.
Step 5
Heat one ounce of butter in a small frying pan over brisk heat, tossing until it turns a nice brown colour. Do not burn it.
Step 6
Take the pan off the strong heat and carefully add one teaspoon of vinegar, then swirl lightly to mix.
Step 7
Divide the brown butter and vinegar evenly over the six egg dishes and serve promptly.
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