Baked Eggs

"Robuchon"

1. preheat oven to 400 degrees and place rack on upper middle position
   
2. bring 1 qt water to a boil
3. butter sides of the ramekins and place a small pinch of salt in each
4. crack eggs carefully into ramekins
5. take small saucepan and line botom with parchment paper poked with a fork (saucepan big enough to hold the ramekins) - this helps keep the water from boiling over and cannot be skipped if doing in the oven
   
6. put ramekins in saucepan
7. pour boiling water, enough to reach halfway up ramekins

if doing on stovetop

• put saucepan over low heat so water bath bubbles gentlycook for 5 min for small eggs and 6-7 for med eggs and 8-9 for large eggs
  
• should be able to see coagulated white and liquid yolk...do not wait to see white solidify completely or else yolk will solidify too

if doing in oven

• put saucepan into oven...rack above middle
• cook 6 minute small eggs, 8-9 med eggs, 1-min for very large ones
• should be able to see coagulated white and liquid yolk...do not wait to see white solidify completely or else yolk will solidify too

* for a slightly more cooked yolk, cover pot for the last bit of cooking