Buttered Eggs (Oeufs au Beurre Noir)
A classic preparation of eggs baked in nut-brown butter. The eggs are cracked into a dish, doused with sizzling hot browned butter which begins the cooking process, and finished in the oven or under the broiler for perfectly set whites and rich, nutty flavor.
Ingredients
- 4 whole Large eggs (Fresh eggs are best for this preparation)
- 4 tbsp Unsalted butter (To be browned)
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (Freshly ground)
Instructions
- 1Preheat your oven to 375°F (190°C). Ensure the top rack is positioned for finishing under the broiler later.
- 2Carefully break the eggs into a heat-proof flat dish (such as a ceramic gratin dish or individual shirred egg dishes). Keep the yolks intact. Season lightly with salt and pepper.
- 3Place the butter in a small frying pan or skillet over medium heat. Allow it to melt and cook until it foams, 'frizzles', and the milk solids turn a golden brown color, releasing a nutty aroma. Watch carefully to ensure it does not burn.
- 4Immediately pour the very hot, browned butter over the eggs in the dish. The heat of the butter (hotter than boiling water) will begin to cook the whites instantly.
- 5Place the dish in the preheated oven for a short time until the whites are mostly opaque and set.
- 6Switch the oven to broil (or use a kitchen torch/salamander). Broil briefly to finish setting the yolks to your desired doneness. The original recipe calls for a 'red-hot salamander' to set the yolks from above.