re: Anyone else here eat Egg Beaters.

Re: baked eggs, no need to poke the yolk. I make endless variations on this theme: put a little heavy cream into a buttered ramekin, add an egg and a sprinkle of your favorite cheese (Boursin, Gruyere, cheddar, etc) plus some s n p. Bake at 325 for 10-12 mins if you like em runny, or slightly less time at 350 if you want firm. Toaster oven does this nicely. Or push slices of ham into the cavities of a greased muffin tin, add an egg to each one, sprinkle w cheese, and bake until eggs are as set as you like.

Leftover creamed spinach, or a few leaves of fresh spinach in each ramekin is good, too.

But my all time favorite egg dish is shakshuka: a spicy tomato and pepper thick sauce, plus some greens and feta cheese....you cook the sauce in a skillet, make a few dents and crack an egg into each dent. Pop a lid on the skillet and cook over low heat until set as you like. Recipe here: LINK

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Re: baked eggs, no need to poke the yolk.

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I recall now that that was the recommended thing to do when cooking eggs in the microwave, not when baking them.