Melinda Lee says baked eggs are cooked slowly in a low oven, 225 for four and a half hours. They can also be cooked in a slow cooker, low, for three and a half to four hours. They turn a golden color. If you take them out at different times, they are slightly different colors.
She says you can just salt and pepper them and add ground cumin if you like. She also suggests an anchovy vinaigrette dressing. I don't like anchovies. Anyone have any suggestions for a sauce, dip or dressing? I'm thinking of serving them as one of my small plate foods for my opening ceremonies watching party. Abby _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
