We already have hundreds of ways to cook eggs. But the therapist, nutritionist, keto diet specialist, and the doctor of our courses, Yulia Kiltina, added one more: baked eggs!
Nowadays there is nothing easier than boiling an egg in the morning and eating it for breakfast. In past, eggs were put in a pot in the evening, poured over with water, and sent to the oven. During the night, the water boiled away, and the baked eggs were ready for the next morning, and the next, and the next.
“My grandmother used to cook this way when I was a child. Then, through trials and errors, I deduced the “oven” version. I prefer the “multicooker” way – it’s more convenient,” says Yulia Kiltina.
Eggs neither get any magical nutritious benefits nor lose them. But the egg whites become denser and get a creamy shade and a mild nutty taste.
- 10 egg
- 2 tbsp water
- Wash the eggs, and put them into a baking bag with a couple of tablespoons of water.
- You can cook for 6-10 hours in a multicooker at 85-90oC /185-195oF.
If you increase the temperature to 95-100 oC /203-212 oF and reduce the time, the egg white turns browner. Don't have a multicooker? Cook in the oven! Set the timer for 5-6 hours, and the temperature at 90-100oC /195-212oF.