Shirred Eggs

Shirred eggs are usually baked in individual round shallow dishes just large enough to contain one or two eggs. Shirred eggs taste better without garnish, but they may be sprinkled with grated cheese or 1 tablespoon or so of the cream of your choice may be spooned over them before cooking. A very aromatic shirred egg is obtained when the dish is first rubbed with a cut garlic clove.

Shirring eggs is easy, but watch that timer! Heat 1 teaspoon butter in each shirred-egg dish; break each egg into a small cup and empty the cup into each of the “shirrers.” Set all the dishes on a large baking sheet. Bake in the upper third of a preheated 500°F oven for 1½ minutes. Baste each yolk with another teaspoon of melted butter, unless you have used cream, and bake for another minute. The intensity of the heat is such that the albumen is coagulated immediately without having time to harden.