Water bath for baking egg dishes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Sunny Side Up, Mar 24, 2009.

  1. Sunny Side Up

    Sunny Side Up Count your many blessings...

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    Mar 12, 2008
    Loxahatchee, Florida
    We have lots more eggs than we have time to cook. So I'll frequently fill a glass baking dish with scrambled eggs, chopped spinach or broccoli, diced carrots & spices and bake it until it's set. If I have time I'll pour it into a pie shell instead & call it quiche. Otherwise, I'll just bake it straight in the dish. Then the family can cut out a chunk & re-heat it for breakfast -- or lunch, or dinner -- maybe melt some cheese on it, or put it between bread or bagel halves.

    I used to have problems with the egg cooking too dry & hard at the bottom of the pan waiting for the center to cook through. Then I read about placing the egg dish in a larger pan of water in the oven. Somehow it helps everything cook more evenly & nicely all the way through.

    This may be a well-known method for many of you, but it was a great new idea for me.
     
  2. redhen

    redhen Kiss My Grits... Premium Member

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    May 19, 2008
    Western MA
    very good ideas! thanks! [​IMG]
     
  3. kees

    kees Chillin' With My Peeps

    Feb 5, 2008
    I've done that for baked custard but never thought of using a water bath for other egg dishes. Thanks for the suggestion!

    Suzy

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  4. Sunny Side Up

    Sunny Side Up Count your many blessings...

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    Mar 12, 2008
    Loxahatchee, Florida
    I think that's where I got the idea, in a magazine article showing how to bake custard, which I've never done. But it's really made a difference in baking this type of egg dish.
     

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