Soft Eggs

I made these eggs to use in my Caesar Salad recipe.

These are basically poached eggs with a few differences.

With a poached egg, you swirl the egg into boiling water.

Cooking the eggs in the custard cups gives you basically the same end result. The main difference is the egg never touches water.

The inside of the yolk is soft and running, like with a poached egg.

The white part of the egg is also soft, but fully cooked.

This is a great way to make a soft, poached style egg, without all the effort!

Watch The Video

SHIRRED EGGS

6 Eggs

Salt

Butter

Melt 1 teaspoon butter in six custard cups. Break 1 egg into each cup. Sprinkle with salt, dot with butter. Bake in a 350 degree oven for 15 minutes.