Shirred Eggs with Cream and Parmigiano-Reggiano

Preparation info
  • Serves


    for every 2 eggs used
    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

When I’m in New York City, and wake frayed and frazzled from the crowds, alone and missing my family, I go to Balthazar in Soho, sit at the bar, and order the shirred eggs and toast. It is infinitely comforting in its simplicity. With that and a few espressos, the day is transformed.

I have The Balthazar Cookbook, but much to my sadness, it does not include a recipe for shirred eggs. So here