I missed that one, Abby; I don't often get to listen to Melinda Lee, anymore, darn it! I'm glad you mentioned how to do these oven-baked eggs, for I had no idea of the temperature or time.
Jennifer On 2/1/14, Abby Vincent <[email protected]> wrote: > 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
