Shirred eggs are eggs cooked in a method which results in a firm white but soft or runny yolk.
The name derives from the dish in which the eggs are cooked.
It is also known as baked eggs, or in French, œufs en cocotte.
Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of hot water and cook in the oven until the whites are "set."
Put a tiny bit of butter in the middle of each, and a dusting of salt and pepper.
The eggs are placed in ramekins with a knob of butter on top and baked at 350 degrees Fahrenheit until the white is set, but the yolk remains soft, which takes around 15 minutes.
Create your own variations by replacing the butter with various types of cream.
Shirred eggs baked in individual dishes with cream and butter
* 4 teaspoons melted butter
* 8 eggs
* 8 tablespoons heavy cream
* salt and pepper
Preparation: Put about 1 teaspoon melted butter into 4 individual baking dishes.
Break 2 eggs into each dish.
Add 2 tablespoons of cream to each dish and sprinkle with salt and pepper.
Bake in a preheated 350° oven for 10 to 15 minutes.Shirred eggs serves 4.