As you know if you follow me on Facebook, I've been obsessed with Elegance with Eggs, a video of Julia Child from 1964. Since watching the video (twice) I've made eggs in ramekins three times, the way Julia does in the video. They are so awesome, I had to bring them up one more time :-)
This morning we had Applegate bacon (which I cooked on a broiler pan in the oven at 400 degrees, till it was nice and crispy), and my homemade yogurt (with St. Dalfour jam on top) with what I'm fondly referring to as Eggs Julia. My mouth was so so so happy. Don't worry, my eggs were not undercooked (since I am five months pregnant today—woohoo!).
Based on this video video of Julia Child
Grease oven-safe ramekins well (I use ghee).
Add one or two eggs, depending on the size of the ramekins.
Optional: Add about a tablespoon of cashew milk. (How to Make Cashew Milk Video) Julia also recommends adding parsley, bacon, etc.
Place the ramekins in a pan of simmering water on the stove. I use a stainless steel pan like this one.
Let them simmer on the stove until the bottom of the eggs are slightly white (about 7 minutes).
Transfer the pan of water containing the ramekins to a 375 degree oven.
Set the timer for about 7 minutes.
Carefully remove the pan from the oven, using an oven mitt. (I like to tell my husband and kids that the stainless pan has been in the oven and that the handle is burning hot, so they don't grab it by mistake. I've done that—ouch.)
Use an oven mitt to take each ramekin out of the pan.
They will continue to cook slightly in the hot ramekin.
I take the kids' eggs out, but the adults eat them straight out of the hot ramekin.
PS I'm almost finished tweaking my new Easter candy recipe. I'll put it up as soon as it's ready :-)