Flaming Eggs Recipes

Steps:

• Preheat the oven to 320F degrees.
• Heat the oil in a medium pan, add the onion and cook over medium heat until soft and lightly golden.
• Add the pepper and chilies and cook for a further 2-3 minutes.
• Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.
• Transfer the tomato mixture into a shallow, ovenproof dish.
• Using the bowl of a soup spoon, press three hollows into the mixture to hold the eggs (one per number of servings).
• One-by-one break each egg into the hollows.
• Bake for 20-30 minutes or until the whites are set and the yolks are still soft.
• Sprinkle with paprika or cayenne and serve immediately.

Steps:

• Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
• Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
• Preheat the oven to 400 degrees F.
• Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
• When the eggs are done, sprinkle with chives and serve.
• Eggselent!

Steps:

• Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
• Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
• Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.