The reason I like the oven method for soft cooked eggs is because is simple, fast, consistent and very little mess to clean up.
A note before I share this recipe. Every oven can be different. You will need to test if the cooking time I use works for your oven (you may need to increase or decrease the time). Also, I start with refrigerated eggs, because I can count that the temperature is always the same, and I don’t have to waste time warming them to room temp.
I place eggs (straight out of the refrigerator) into a glass oven-proof dish. I transfer to a preheated 300 deg F oven, and let them bake for 24 minutes
When they are done cooking, I immediately take them out the oven and drop them in ice cold water. Then I immediately tap them gently with the curved part of a spoon to “crackle” the shell
Gently peel the crackled skin off. The eggs are very soft, so be gentle to keep their round shape
The yolks are runny, while the whites are firmly intact
For shits and giggles, I decided to taste test four different dried pepper spices, as a contest to see which I like best. The contenders were Piment d’Espelette (France), dried poblano (Peru), Shichimi Togarashi (Japan) and Smoked Paprika (Spain)
Drum roll please…
It was a tie between the Espelette and the Smoked Paprika! But, they were all very tasty!
