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Recipe details
Baked Onion and Cream Egg Timbale
A small savory egg timbale with softened onion and cream, baked in a ramekin.
≈ 186 kcal/100 g · ≈ 347 kcal/serving
40 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
heavy cream60 ml
yellow onion, finely diced70 g
cooking oil5 ml
salt1 g
Cookware and utensils
6-ounce ovenproof ramekin
small skillet
bowl
whisk
baking tray
Directions
01
Heat the oven to 350°F/175°C.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
350°F/175°C
02
Warm the oil in the skillet over medium heat.
Products
cooking oil — 5 ml
Action
Warm
Time
1 min
Temperature
Medium heat
03
Cook the onion until soft and lightly golden.
Products
yellow onion, finely diced — 70 g
Action
Cook
Time
8 min
Temperature
Medium heat
04
Whisk the egg, cream, and salt in the bowl.
Products
large egg — 50 g; heavy cream — 60 ml; salt — 1 g
Action
Whisk
Time
1 min
Temperature
Room temperature
05
Stir the onion into the egg mixture.
Products
yellow onion, finely diced — 70 g; large egg — 50 g; heavy cream — 60 ml
Action
Stir
Time
1 min
Temperature
Warm
06
Pour the mixture into the ramekin and place it on the tray.
Products
large egg — 50 g; heavy cream — 60 ml; yellow onion, finely diced — 70 g
Action
Pour and place
Time
1 min
Temperature
Room temperature
07
Bake the timbale until set and at least 160°F/71°C in the center.
Products
large egg — 50 g; heavy cream — 60 ml; yellow onion, finely diced — 70 g
Action
Bake
Time
18 min
Temperature
350°F/175°C; internal temperature at least 160°F/71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available