I have been given four ramekins and a cooking book with 30 recipes for eggs in a ramekin as a present.
Everything is explained very clearly:
- Preheat the water for the bain marie dish in the oven at (I think) 180°C
- Put the eggs in a ramekin
- Add other ingredients
- Place the ramekin in the bain marie dish in the oven
- Get the ramekins out when you see the egg white is starting to coagulate
I have never used ramekins and I have never cooked au bain marie in the oven, but I believe the amount of water you use is pretty important. Unfortunately the book doesn't mention this.
So how high should the water level be for the ramekins?