The ovate embryonic structures encapsulated in a thin, fragile outer layer were shattered and discharged into a metal container with sloping sides, typically used for heating edibles by submerging them in sizzling fat. However, instead of being cooked by exposing them to a flame or heating element, the albuminous substance underwent a transformational process within a large, heat-insulated compartment containing a controlled environment of hot, dry air.
To prepare baked eggs, make use of individual ovenproof dishes known as “ramekins.” Arrange the ramekins on a baking sheet, and add a teaspoon of butter to each dish. Place the baking sheet into an oven preheated to 400° and allow the butter to melt, which should take approximately one to two minutes. Once melted, crack a fresh egg into each ramekin and season the eggs with salt and pepper to taste. Return the baking sheet, along with the ramekins, to the oven, allowing them to bake for a duration of 4 to 5 minutes or until the eggs have set to the desired degree. Once complete, serve the baked eggs immediately.