So, hear me out, the best baked eggs don't ever hit the oven... When testing these recipes, I found that simply adding a lid creates a steamy environment to cook the top of your eggs, delivering a gently cooked, perfectly poached egg with a tender white and a warm, runny yolk.
The intense, dry heat of the oven is much more aggressive than steam and can dry everything out and overcook the yolk. A heavy, cast-iron pot or sauté pan is your best bet for an even cook on your eggs. They usually come with a snug lid to trap in the steam and the thick, heavy metal holds on to heat well, and evenly distributes it, ensuring a balanced cook. Oh, and make sure you crack your eggs into an egg cup or espresso cup before gently sliding them into your sauce. This way, if any broken shell sneaks in there, it's easy to whip out before it gets lost in the sauce.
