the nature and placement of the heat source.
In the case of baked or shirred eggs, the dish
should be set on the middle rack to avoid
overcooking the top or bottom while the rest
cooks through. Eggs en cocotte (“in the
casserole”) are cooked in dishes set in a pan
of simmering water, either on the stovetop or
in the oven. Here the eggs are well buffered
from the heat source, yet cook just as quickly
as baked eggs because water transfers heat
more rapidly than the oven air.
Eggs and Fire
Another Way with Eggs (Roasting)
Turn fresh eggs carefully in warm ashes
near the fire so that they cook on all sides.
When they begin to leak they are thought
to be freshly done, and so are served to
guests. These are the best and are most
agreeably served.
Eggs on a Spit