Q: I love baked eggs. Unfortunately, no matter what I do, I can't properly cook them. I have varied the time, temperature, water bath, no water bath, but no matter what I do, my yolks always cook before my whites. Always. Has anyone encountered this problem and figured a way around it?
Sent by Kim
Editor: Try tenting the ramekins with foil toward the end of cooking. That should help the whites set up a little quicker!
Readers, what advice do you have?