My love for avocado continues and this time I revisited something I attempted many years ago. That attempt was not so successful because part of the yolk overcooked. After that attempt, I did not bother trying again until recently.
I experienced the same problem where the top part of the yolks cooked till solid. So I devised another method whereby I tented the egg filled avocado halves so that the eggs were not exposed to direct heat.
It takes quite a while for the whites to set and for the last 5 minutes, I removed the tent. The whites set nicely but the top bit of the yolks were slightly set.
I am still perfecting the technique and I will document it when I get it right.
The practical issues I experienced when making these baked eggs in avocado are as follows :
1. You have to scoop our some of the avocado flesh to accommodate the egg. Even then, you can't get all the whites in unless if the avocado is quite a big one and you use smaller eggs.
2. To make sure that the avocado halves are propped up, you need a baking dish that is of the right size so that the avocado halves don't tilt and spill the egg.
3. Baking time is quite tricky as I find that the yolks cook faster than the whites, hence I tented my baking dish.
I won't mind a few more experiments because this is so delicious. Runny yolks eaten with creamy yummy avocado is the ultimate breakfast indulgence for me.