This tastes good, but needs some guidance about the size of the ramekin, the size of the eggs, and the timing for degree of doneness.
2 medium-large eggs, which completely filled a 3" ramekin, baked for 20 minutes resulted in eggs where the yolks were entirely hard. I prefer my eggs medium -- whites cooked firm and yolks thickened but not hardening and would like to know how to achieve it.
2 medium-large eggs, which completely filled a 3" ramekin, baked for 20 minutes resulted in eggs where the yolks were entirely hard. I prefer my eggs medium -- whites cooked firm and yolks thickened but not hardening and would like to know how to achieve it.
