Want perfect eggs every time? Bake them in the oven and don’t worry about dealing with a frying pan!

THE INGREDIENTS:

Eggs: A little self explanatory, don’t you think? We personally use large eggs. 

Seasoning Salt: Seasoning salt can easily be replaced with salt in this recipe, but we like the extra flavor that this seasoning blend can bring to the party. 

Black Pepper: Seasoning salts are usually not very generous when it comes to black pepper, and black pepper is definitely something most crave on their eggs. So, we like to add a little extra to adjust our seasoning blend. Freshly cracked black pepper would be a very welcome addition here, as there are less flavors and freshly cracked black pepper stands out much more than pre-ground black pepper. 

Vegetable Oil: By coating the bottom of your ramekin with vegetable oil, you ensure less of your eggs stick to the ramekin-more to eat and less to clean. 

KEY INFORMATION:

How Well Does This Cook the Eggs? Although every oven runs a little warmer or colder, by the 15 minute mark we find that the eggs are not liquid-y at all, but they are a bit jammy in the center. 20 minutes is enough to always ensure fully baked eggs. 160 F or 71 C is the key temperature if you wish to use a thermometer to ensure that your eggs are safely cooked. 

What Goes with Baked Eggs? We like to serve baked eggs with a sheet pan breakfast hash. However, feel free to have different combinations. Good savory additions would be breakfast meats, refried beans and salsa with a tortilla, buttered toast, a side salad, some veggies cooked in a little butter and garlic, or any form of potato (from baked to breakfast mashed potato bowls!). In terms of sweetness, think pancakes, french toast, yogurt, baked peaches, fresh fruit cups, bagels with a nice spread, and more! 

What Happens if I Just Crack Eggs on a Sheet Pan? You can! You will just have to be much more careful with the timing-think 5 minutes instead of 15. You’ll also want to thoroughly grease the baking sheet so that they do not stick. However, we find that the egg whites taste much better baked in a ramekin than on the baking sheet. This is because a baking sheet gives us a flat layer of egg whites, whereas a ramekin gives us a deep layer that is soft to bite into. 

Ramekin Size Information: The ramekins we use are 7 oz ramekins that are 4 inches wide and 2 inches tall. Depending on the depth of your ramekin, you may have to increase or decrease the time. Deeper and less wide ramekins will need more time.