Bakers Dozen Eggs Recipes

BAKER'S DOZEN EGGS

Steps:

• Preheat oven to 375 degrees.
• Butter a 12-cup muffin tin. Butter one side of each slice of bread. Press each slice of bread, buttered side up, gently into the bottom of a muffin cup. Transfer to oven and bake for 3 minutes.
• Gently press ham into each bread cup. Carefully, crack one egg on top of ham. Repeat process until all bread cups are filled. Season each with salt and pepper; top with 1/2 teaspoon cream.
• Carefully transfer muffin tin to oven and bake eggs until whites are just set, 10 to 15 minutes. Using an offset spatula, remove bread cups from muffin tin and transfer to a serving plate. Garnish with chives and cheese; serve immediately.

EASY BAKED EGGS

Steps:

• Preheat oven to 375°F (175°C).
• Using a 6-cup muffin pan*, butter the muffin cups.
• Crack one egg into each muffin cup. Add your choice of additional ingredients.
• Bake 8 to 10 minutes. Serve immediately.

HARD COOKED EGGS IN THE OVEN (BAKED EGGS)

Steps:

• Position the oven racks in the center of the oven.
• Place the eggs on the racks.
• Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
• Set the oven to 325F, and bake for 30 minutes.
• When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
• Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

OVEN SCRAMBLED EGGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
• Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

BAKER'S DOZEN FAVORITE BUTTER CAKE

Steps:

• Position the rack in the lower third of the oven and preheat to 350° F.
• Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
• Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
• In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
• Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
• Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
• Gradually pour in the eggs, about a tablespoon at a time.
• (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.
• The entire process of adding and beating the eggs should take 3 to 4 minutes.
• Reduce the mixture speed to low.
• Add the flour mixture in four additions, alternating with three additions of the milk.
• After each addition, beat until smooth and scrape down the sides of the bowl.
• Beat in the vanilla with the final addition of milk.
• Spread the batter evenly in the prepared pans.
• Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
• Transfer the layers to wire cooling racks and cool for about 10 minutes.
• Invert onto the racks or plates and remove the pans.
• Peel off the paper liners and place them back on the layers, sticky sides up.
• Invert onto wire racks, right side up, and cool completely on the wax paper.
• (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.) NOTES: it is very important to cream the butter and sugar thoroughly.
• This incorporates air and is the key to producing a high-rising cake.
• Be sure that all of the ingredients are at room temperature to reduce the chances of curdling.
• Scrape down the sides of the bowl often during the creaming and mixing stages.

BAKED SCRAMBLED EGGS

Steps:

• Preheat oven to 350 degrees
• While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
• In the mean time, whisk eggs with milk.
• Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
• Remove the pan with the butter from the oven.
• Pour egg mixture on top. Bake for 10 minutes.
• If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
• If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.