Cookaholics Bulletin Board

All,

I always slightly overcook baked eggs. I want the white mostly set, and the yolk mostly runny, but I always end up going a little bit beyond that. Is there any trick to determining doneness on baked eggs?

Pull them out when they are slightly underdone from where you like them. There is a fair bit of carryover cooking that happens. I find it a tricky thing to get perfect too.