Comments on: Spud Sunday: Just Add Eggs

By: National Egg Salad Week – Inside Out Deviled Eggs « Dinner Table Diplomacy

Thu, 28 Apr 2011 19:33:23 +0000

[...] recipe is a rif on the Egg Baked Potato recipe posted at The Daily Spud. The original recipe used the outside portion of a twice baked [...]

By: Baked Potato

Baked Potato — Sun, 06 Feb 2011 17:44:23 +0000

[...] sour cream, or maybe mash in a little tuna. I’ve even been known to make it banh mi style or add an egg. In the end, the only real problem is that one baked potato might not be [...]

By: Rebecca

Rebecca — Mon, 01 Nov 2010 23:23:19 +0000

I love this idea -eggs are one of the best things on earth! I do a couple things like this, one is an egg baked into a pot of beans and the other is I love to put a poached egg on top of my soup! You can find the recipes on my blog. Thanks – and will check back. Rebecca

By: No Dud of a Spud | The Duo Dishes

No Dud of a Spud | The Duo Dishes — Fri, 28 May 2010 19:03:05 +0000

[...] Baked Eggs and Potatoes (adapted from The Daily Spud) – Serves 4 2 russet potatoes 2 tablespoons milk 2 ounces havarti 1/4 cup caramelized onions [...]

By: Daily Spud

Daily Spud — Wed, 26 May 2010 11:19:39 +0000

Hi Megan and thanks for the enquiry. While it’s hard to give a definitive answer, as potatoes, eggs and ovens do differ, I’m wondering if the problem would have had something to do with the size of potato and size of egg used. I’m thinking that, in a larger potato, the white will probably spread out more, such that the average thickness of white is less and so it cooks more quickly. I also found that cooking the eggs this way, the yolks did develop a little bit of a crust (more so than if, say, you had just fried the eggs). Hope that helps!

By: Megan

Megan — Wed, 26 May 2010 03:19:01 +0000

Okay, I tried these with someone else’s recipe. Made the spuds, scooped and mixed, cracked the egg. Back in the oven. Did all that. Took over 20 minutes at 400F. Had to broil even the last 5 minutes. Didn’t want to set the egg up and by the time it did, the yolk was kinda crusty on the top. Can you tell me what went wrong?

By: No Dud of a Spud « The Duo Dishes

No Dud of a Spud « The Duo Dishes — Mon, 17 May 2010 08:02:14 +0000

[...] Baked Eggs and Potatoes (adapted from The Daily Spud) – Serves 4 2 russet potatoes 2 tablespoons milk 2 ounces havarti 1/4 cup caramelized onions [...]

By: Daily Spud

Daily Spud — Sun, 21 Mar 2010 18:22:59 +0000

Hey, Zom, that’s great to hear – must try them with scrambled eggies myself! Thanks so much for stopping by to let me know.

By: Zom

Zom — Fri, 19 Mar 2010 18:26:12 +0000

I’ve been making these by the ton, just perfect w/scrambled eggies too. Thank you!

By: Daily Spud

Daily Spud — Wed, 03 Mar 2010 10:58:54 +0000

Tangled Noodle: hope hubs was suitably bedazzled :)

Katrina: oh yes to the sumac or indeed the aleppo pepper – and I never, ever say no to lots of cheese!

Chiot’s Run: Welcome & thanks for dropping in. Some sun dried tomatoes in there sound good to me :)