Best Shirred Eggs Recipes

SHIRRED EGGS

Steps:

• Heat oven to 375 degrees F.
• Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
• Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.

SHIRRED EGGS

Steps:

• Preheat oven to 375.
• Generously coat a 6-oz. ramekin with the butter.
• Pour the whipping cream into bottom of ramekin.
• Crack eggs into the ramekin and gently coax the yolks toward the center, using a spoon if necessary.
• Sprinkle with salt and pepper, then top with minced chives and parmesan cheese. Lightly sprinkle top with paprika.
• Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.)
• Let sit 2 to 3 minutes to set and serve immediately.
• Note: For easier oven transfer, set ramekins on a large baking pan.

SLOPPY JOE SHIRRED EGGS WITH SPINACH

Steps:

• Preheat your oven to 400°F. Combine the carrot, tomatoes plus their juice, and 1 cup water in a blender. Blitz till it's as smooth as your blender allows.
• In an ovenproof 12-inch sauté pan or skillet set over medium heat, cook 1 tablespoon of the olive oil and the minced garlic. Watch for the garlic to start sizzling, then stir in the spinach and ½ teaspoon of the salt. Continue stirring for a minute, until all the spinach is wilted. Remove it from the pan and set aside.
• Add the final tablespoon olive oil to the pan, raise the heat to medium, and add the turkey plus 1 teaspoon salt. Using a wooden spoon or spatula, break the turkey up into small morsels as it browns. When you have browned turkey, add the cumin, paprika, and black pepper. Stir to incorporate, toasting the spices for about 30 seconds.
• Add the carrot-tomato mixture, the R-Rated Onions, vinegar, and ½ teaspoon salt. Let this cook for about 15 minutes, uncovered, stirring occasionally. You may need to lower the heat to prevent Joe from sticking or splattering. When the ragout is done it will be thick and juicy. If it seems too dry, stir in a little water. Taste the ragout for seasoning and adjust as you like.
• Turn the heat off and make four indentions in the ragout. Divide the spinach and put equal amounts in each indentation. Top each section of spinach with a cracked egg. Sprinkle the eggs with the remaining 1 teaspoon salt.
• Slide the skillet onto the middle rack of your preheated oven. Bake for 10 to 12 minutes, until the whites are set and the yolks are slightly runny.
• To serve, scatter ribbons of Parmigiano Reggiano or another hard cheese over the top. If bread is your thing, this is great with toast.

SHIRRED (BAKED) EGGS

Steps:

• * Preheat oven to 325° F. * For each serving, lightly butter an individual oven-proof baking dish or ramekin. * Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out. * Bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.

SHIRRED EGGS WITH FETA

Steps:

• Melt butter in a ramekin or baking dish.
• Add eggs.
• Sprinkle with cheese.
• Season with pepper.
• Bake at 350 degrees F about 10 minutes, or until eggs are as done as desired.

SHIRRED EGGS : EASY AND ELEGANT

Steps:

• Preaheat oven to 375°F.
• Take 4 ramekins, and spread 1 TBS of butter on the sides and bottom of each.
• Pour 1 tsp cream into each ramekin.
• Crack an egg into each ramekin, and use a spoon to move the yolk into the center of the ramekin.
• Put in each ramekin: 2TBS Cheese, 1 1/2 TBS rosemary, and 1 TBS bread crumbs.
• Place in oven for 12-15 minutes (until whites solidify and eggs are just set), they will continue cooking after the come out.
• Let sit for 3-5 minutes and serve with toast.
• NOTE: you can also makes these with Parmesan Cheese and fresh chives yummers.

SHIRRED EGGS

Steps:

• Preheat the oven to 375 degrees.Butter eight (6-to-8-ounce) ramekins.
• Bring the cream and sage to a boil; remove from the heat. (If using fresh rosemary, strain the cream through a fine sieve.)
• Crack 2 eggs into each ramekin;cover each with 2 tablespoons cream and 2 tablespoons stock.Season with salt and pepper.
• Place the ramekins in a shallow roasting pan.Add enough boiling water to come halfway up the sides of the ramekins.Bake 15 to 16 minutes or until the eggs are just set.Serve immediately!

SHIRRED/SHEARED EGGS

Steps:

• Pre-heat the oven to 375.
• Grease the inside of 3 ramekins or similar small baking dishs and set aside.
• Mix the bread crumbs and butter together until well combined and then set aside.
• Crack your eggs putting two at a time into each of your ramekins. Add two tablespoons of the heavy cream to each dish over the eggs. Sprinkle salt and pepper to taste. Take the buttered crumbs and sprinkle them over the eggs lightly.
• Bake in the oven for about 15 minutes. You want the whites to cook firm but the yolk to stay just a little runny.

SHIRRED EGGS WITH BLACK-EYED PEA SALSA AND COLLARD GREENS

Steps:

• In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.

SHIRRED EGGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Rub the inside of a 6 ounce ramekin with butter. Pour cream into the ramekin, then crack the eggs on top of the cream without breaking the yolks. Use a spoon to position the yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
• Bake in preheated oven until the whites of the eggs have set and the yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

BAKED (SHIRRED) EGGS

Steps:

• Grease 4 (6 ounce) custard cups. Break and slip 1 egg into each cup. Sprinkle with salt and pepper. Spoon 1 tablespoon half and half over each egg.
• Bake at 325°F for 15 minutes or until desired degree of doneness.

SHIRRED EGGS (OEUFS EN COCOTTE)

Steps:

• ADDITIONAL EQUIPMENT A oven-proof pan for the bain-marie (water bath). Two ramekins or other heat-proof dishes.
• Gather your ingredients.
• Place a rack in the middle position, and preheat the oven to 370f (184c).
• Add a pan to the oven large enough to hold the ramekins, and then fill with steaming water.
• Chefs Note: The pan should hold enough water to go in approximately halfway up the sides of the ramekins.
• Divide the butter between the two ramekins, and thoroughly coat the bottom and sides.
• Add 1 tablespoon of the cream to each one of the ramekins, and swirl to coat the bottom.
• Place the ramekins into the water bath.
• Chef's Tip: Wait about five minutes, until the cream gets hot.
• Break an egg into each one of the ramekins.
• Divide the cheese in half, and sprinkle each one with the cheese.
• Add a dash of salt and/or pepper, to taste.
• Bake for 7 to 10 minutes.
• Chefs Note: the whites should be set but the yellow still a bit runny.
• Serve immediately with some thinly sliced toast. Enjoy.
• Keep the faith, and keep cooking.

SHIRRED EGGS

Steps:

• Preheat oven to 325 degrees. Rub the inside of a 6 oz. ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking yolks. Use a spoon to position the yolks towards center of ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese. Bake in preheated oven until whites of the eggs have set and the yolks are still soft, 12-15 minutes. Remove from oven and set for 2-3 minutes before serving.

SHIRRED EGGS

Steps:

• Preheat the oven. To 375 degrees F.
• Melt the butter in a small heat proof dish.
• Crack the eggs into the dish and bake for 10-15 minutes.
• The whites should be cooked, but not hard.
• Serve with toast.

SHIRRED EGGS WITH JALAPENO OIL

Steps:

• Preheat the oven to 400 degrees F.
• Crack 1 egg into each ramekin. Divide the cream over each egg, until the egg is covered. Add salt and pepper, to taste and sprinkle with the Parmesan. Arrange the ramekins on a sheet tray and put into the oven. Bake for about 10 minutes.
• While the eggs are baking, add the jalapeno and the olive oil to a blender, and blend on high until the olive oil is a vibrant green, about 3 to 5 minutes. Remove the mixture from the blender, and if possible, pour the oil through a strainer, into a bowl, to purify.
• The last minute of baking the eggs, set the oven to broil, and allow the heat to blast the top of the eggs, adding a little brown to the surface. Remove the eggs from the oven, and let sit for about 5 to 8 minutes. Before serving, drizzle a small amount of the jalapeno oil on the top of each egg.

SHIRRED EGGS W/CHORIZO

Steps:

• Preheat oven to 375 degrees.
• In a pan over medium heat, brown the chorizo and break up into small pieces. Cook completely. Remove the meat with a slotted spoon and transfer to a paper towel-lined plate to drain. *Reserve* the drippings.
• Reheat the pan and briefly cook the tomatoes and onion for about 1 minute but no longer than that. Remove from heat and set aside.
• Butter the bottom and sides of each ramekin. Place 2 tablespoons of the crema Mexicana (or sub) in each dish. Add the cheese, 1/2 of the meat and all of the tomato/onion mixture in the ramekins.
• Break an egg into each ramekin, season with black pepper and finish with the remaining meat and a sprinkle of cheese.
• Bake approximately 15 minutes or until the eggs are set (depending on your desired doneness). I cooked the eggs a total of 14 minutes. {Reminder}-the eggs will continue to cook after you remove the ramekins from the oven.
• Lightly garnish the eggs with Spanish smoked paprika, a small spoonful of crema Mexicana and a garnish of fresh cilantro.

SHIRRED EGGS

Steps:

• Heat oven to 375º F. In a medium bowl, combine the oil, vinegar, tomatoes, and 1 tablespoon of chives.
• Arrange the bread in a single layer in a 13-by-9-inch ovenproof baking dish. Top with the prosciutto and tomato mixture.
• Break the eggs on top and drizzle with the cream. Bake until the whites have set but the yolks are slightly runny, 15 to 20 minutes. Garnish with the remaining chives.

SLOPPY JOE SHIRRED EGGS WITH SPINACH

Steps:

• Preparation Preheat your oven to 400°F. Combine the carrot, tomatoes plus their juice, and 1 cup water in a blender. Blitz till it's as smooth as your blender allows. In an ovenproof 12-inch sauté pan or skillet set over medium heat, cook 1 tablespoon of the olive oil and the minced garlic. Watch for the garlic to start sizzling, then stir in the spinach and ½ teaspoon of the salt. Continue stirring for a minute, until all the spinach is wilted. Remove it from the pan and set aside. Add the final tablespoon olive oil to the pan, raise the heat to medium, and add the turkey plus 1 teaspoon salt. Using a wooden spoon or spatula, break the turkey up into small morsels as it browns. When you have browned turkey, add the cumin, paprika, and black pepper. Stir to incorporate, toasting the spices for about 30 seconds. Add the carrot-tomato mixture, the R-Rated Onions, vinegar, and ½ teaspoon salt. Let this cook for about 15 minutes, uncovered, stirring occasionally. You may need to lower the heat to prevent Joe from sticking or splattering. When the ragout is done it will be thick and juicy. If it seems too dry, stir in a little water. Taste the ragout for seasoning and adjust as you like. Turn the heat off and make four indentions in the ragout. Divide the spinach and put equal amounts in each indentation. Top each section of spinach with a cracked egg. Sprinkle the eggs with the remaining 1 teaspoon salt. Slide the skillet onto the middle rack of your preheated oven. Bake for 10 to 12 minutes, until the whites are set and the yolks are slightly runny. To serve, scatter ribbons of Parmigiano Reggiano or another hard cheese over the top. If bread is your thing, this is great with toast. Excerpted from This Will Make It Taste Good: A New Path to Simple Cooking. Copyright © 2020 by Vivian Howard. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved. Buy the full book from Amazon or Bookshop.