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Eggs baked in avocado?

post #1 of 9
Thread Starter 

Can you really bake an avocado and have it come out like the pictures in this recipe here?

 

Basically 425F oven, scoop out an avocado half, crack egg into the cavity, bake.

 

http://www.fitsugar.com/Baked-Eggs-Avocado-Recipe-30787252

post #2 of 9
I don't really see why it wouldn't work, pretty much along the line of shirred eggs.
post #3 of 9
It's really delicious!
I have a photo somewhere...
post #4 of 9

As written I'd say no - that top picture has been styled. Blow torched - whites scraped off the egg yolk to give a 'sunny-side-up' appearance without the clear gel that you'd normally have (or thin white layer).

It was seasoned after cooking - as the salt granules are not disolved - they don't even mention salt in the recipe.

 

You could make it work, but it'd be a bit of trial and error.

 

To keep the green colour I'd brush them with some type of neutral oil before adding the eggs. (prevents oxidation)  Maybe hit them with a spray oil after putting the eggs in instead?  

 

I'd likely season the entire avocado then put the egg in and then season the tops.

 

The short cooking time of 15-20 minutes is kind of funny as you're going to have to preheat the oven for 15 at least which they don't include.....

 

I can make scrambled or basted in less than 8 minutes and that includes pre-heating time for the pan.

 

I might try it just for the flavor combo experience, but I don't think it would ever turn into my 'go-to' morning meal though.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #5 of 9

Have had success with this technique.  First recipe I saw said to hollow out some of the avocado to accomodate the whole egg?!?  I'd rather that ALL of the AVO, so just used yolk in handy-dandy hole.  Recipe called for preheated cast iron skillet and something like 12-15 minutes baking time.  Though tasty, yolk was pretty much completely cooked after that amount of time.  The next time, I went for only 5 minutes and yolk was perfectly "dippy" the way I like it.  I've topped with salsa and generous amount of cheese.

 

At some food site, someone suggested dicing/scooping avocado into a ramikin (sp?) and just cracking an egg on top.

post #6 of 9
Thread Starter 

I'm wondering about the cooked avocado.  Just seems like the avocado oils will cook and become nasty at 425.

 

@chairlady and @kgirl was your avocado fully ripe?

post #7 of 9

I'm a huge fan of avocados, but don't like them cooked/baked/or grilled. 

 

I halve them and stuff them with fresh crab or shrimp salad. An egg salad stuffed avocado would be tasty too.

post #8 of 9

Yes, avocado was totally ripe.  Only in oven for about 5-6 minutes, but started in preheated cast iron skillet.  Egg was cooked the way I like it (runny yolk) and avo was just hot... not BAKED to pieces.

post #9 of 9

I've never cooked avocado, what does it taste like and what's the texture like when you cook it?  Does it retain its green color?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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