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« Easter at Gunzmont Farm | Main | WEEDZ OF DOOOOOOOOOM!#1!! »

April 12, 2012


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cindy w

The backyard chickens and garden made me think, "Aww, she's turning into such a hippie!" Next thing you know, you'll be voting Obama in 2012. :-) (Totally teasing. You know I'm like Ms. Bleeding Heart Liberal, so that's not a criticism at all.)


You absolutely MUST read "Farm City" by Novella Carpenter.


Have you found where the ladies are hiding their eggs yet?

Laura Troll

I hope you see this comment, and answer it. If you don't imma e-mail you. So, I really love the idea of baked eggs. In pictures, they look so creamy and delicious, and they can be personalized in any way. It's very appealing. I like the IDEA so much, that a few years ago, I bought enough ramekins to make enough for my family, in-laws, and my parents, for a Mother's Day brunch. I decided to try a test-run first. Alas, they were disgusting. I made them exactly according to the recipe, careful not to overcook (thou shalt not overcook your baked eggs, or they will be disgusting, sayeth the recipe). I pulled them out, and they looked cooked/set... but still jiggly. I let them sit for about 5 minutes. Ugh. The white around the yolk was still not quite cooked. It wasn't raw, or quite runny... just, not quite cooked. Do you know what I mean? I cannot abide by not quite cooked egg white. It makes me want to horf.

So, my question(s) is (are): did I need to let them cook a little longer? Would they have been ruined, if I'd let them cook longer? Is horf-inducing, not-quite-cooked egg white something one must simply endure to enjoy a baked egg? Will I ever be able to enjoy a baked egg? Halp!


I completely agree that there is nothing like natural fresh eggs. My cousin had an urban farm, too. Luckily her kids hated eggs and she never baked, so she would bring them to us whenever she visited. I would have the pan ready to fry those babies up before she could even take her shoes off. Yum.
And a vegetable/herb garden is a fantastic idea. Delicious and cheap.

Amanda P. Westmont

Okay, Laura, so here's the trick about the runny egg whites: HEAT YOUR CREAM before you pour it over the eggs. I think that's why the recipe has been working out so well for me. I'm not using cream, I'm making Alfredo sauce and it's hot when I put it on top of the eggs. I think just that little bit of extra heat helps.

Another trick might be to raise your oven rack up a notch.


Aha! Warm cream. Thanks. And, um, I just giggled to myself about "warm cream". I must be a child.


I've never heard of baked eggs. Is the yolk runny? Cuz that will pretty much do it for me. Can't stand runny yolks. I always make mu eggs scrambled or fried "hard" or as my family called them "Mangled"--with the yolk broken .. . . .

Still . . . .this post made me hungry. I might just show up at your place around dinnertime someday . . . .

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