Kind of an American style here, as a French cuisine study, You need to bake at a temp less than 200F. This prevents the removal of the natural moisture in the egg.
In this recipe I used the time specified in the video and a temperature of 350°F and even then the egg doesn't turn out dry. The yolk ends up runny. Some people bake longer and at lower temperatures. I shared my way of cooking as I usually do:)
Sorry, I shouldn't have said "you need." There is nothing wrong with how you cooked it. It originates from "Egg Orsini," a French recipe from early 1900.@@tastyJalapenoCooking
@@Invincibletro No worries at all!:) Your comment is valued. It's great to know the origins of the recipe too - thanks for sharing that! I've been cooking this dish for many years, but now I'm really interested in learning about the history of "Egg Orsini":)
