Eggs Orsini

Ingredients

• 3 eggs (Separated; keep the yolks intact in their half-shells until ready to use)
• salt (A pinch for the egg whites, plus more for seasoning the yolks)
• 1 tsp butter (For buttering the terrine dish or ramekin)
• white sharp cheddar cheese (Enough to cover the top in a thin layer; approximately 1 oz (28 g) estimated from the video)
• black pepper (Optional, to taste)

Steps

1. 1

   Preheat the oven to 300°F (150°C). Butter a small terrine dish or ramekin and set it on a baking sheet for easier handling.

2. 2

   Separate the three eggs, taking care not to break the yolks. Place each yolk in one half of its shell and rest the shells securely in an egg carton or another holder so the yolks remain intact.

3. 3

   Put the egg whites in a clean mixing bowl. Add a small pinch of salt, then whisk until they form stiff, glossy peaks. The whites should hold their shape when the whisk is lifted.

4. 4

   Transfer the whipped egg whites to the buttered terrine dish or ramekin. Spread them into an even, relatively thin layer.

5. 5

   Use the back of a spoon to make three small indentations in the surface of the whites, spacing them so each yolk has a secure nest.

6. 6

   Very carefully slide one yolk into each indentation, keeping the yolks whole.

7. 7

   Season the yolks lightly with salt and, if desired, a little black pepper.

8. 8

   Cover the surface with a thin layer of sharp white cheddar cheese.

9. 9

   Bake at 300°F (150°C) for 12 to 18 minutes, depending on the oven. The top should be golden brown and the whites should be puffed like a soufflé. Begin checking toward the lower end of the time range if you prefer runnier yolks.

10. 10

    Serve immediately while the whites are still puffed, since they will deflate as they stand.

Notes

The yolks may continue cooking slightly in the hot dish, so remove the eggs when the tops are golden and the yolks are still a little softer than desired. Immediate serving is important because the soufflé-like whites fall as they cool.

Nutrition per serving

• breakfast
• main
• French
• baked
• vegetarian
• cheese
• souffle-style
• quick