Shirred eggs are a classic technique where eggs are cracked directly into ramekins and baked with butter and cream until the whites are set but the yolks remain luxuriously soft. This method creates a delicate, custard-like texture that is far more elegant than standard boiled eggs. The addition of whipping cream adds a rich, velvety mouthfeel, while the butter provides a subtle nutty aroma. Perfect for a slow Sunday brunch or an impressive breakfast for guests, these eggs pair beautifully with toasted sourdough, fresh herbs, or a side of roasted vegetables. The gentle cooking process ensures they never become rubbery, delivering a tender, comforting dish that feels special yet requires minimal effort. Serve immediately for the best texture.
Shirred Eggs
Description
Shirred eggs are a classic technique where eggs are cracked directly into ramekins and baked with butter and cream until the whites are set but the yolks remain luxuriously soft. This method creates a delicate, custard-like texture that is far more elegant than standard boiled eggs. The addition of whipping cream adds a rich, velvety mouthfeel, while the butter provides a subtle nutty aroma. Perfect for a slow Sunday brunch or an impressive breakfast for guests, these eggs pair beautifully with toasted sourdough, fresh herbs, or a side of roasted vegetables. The gentle cooking process ensures they never become rubbery, delivering a tender, comforting dish that feels special yet requires minimal effort. Serve immediately for the best texture.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (190ðC).
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Grease eight 4-ounce ramekins with a small amount of butter.
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Place the ramekins in a large baking dish that can hold them snugly.
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Divide the remaining 1/4 cup of butter evenly among the ramekins, about 1/2 tablespoon per ramekin.
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Add 1 tablespoon of whipping cream to each ramekin.
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Season the cream and butter in each ramekin with a pinch of salt and freshly ground black pepper.
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Place the baking dish on the stovetop over medium heat until the butter is completely melted.
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Crack one egg into each ramekin, being careful not to break the yolk.
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Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
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Transfer the baking dish to the preheated oven.
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Bake for 7 to 10 minutes, or until the egg whites are just set but the yolks are still soft and runny.
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Remove the ramekins from the water bath using tongs and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 209.6kcal
- % Daily Value *
- Total Fat 22.9g36%
- Saturated Fat 14.2g71%
- Cholesterol 65.2mg22%
- Sodium 99.2mg5%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using larger ramekins that can hold two eggs, double the amount of butter and cream in each ramekin.
Watch the eggs closely towards the end of cooking; they will continue to cook slightly after being removed from the oven due to residual heat.
For added flavor, consider sprinkling fresh chives, parsley, or grated Parmesan cheese on top before baking.
Shirred eggs are best served immediately. They do not store well as the texture will change upon reheating.
Ensure the water bath is hot before placing the ramekins in the oven to ensure even cooking.
