Baked Shirred Eggs Recipes

SHIRRED EGGS

Steps:

• Brush 4 ovenproof ramekins with melted butter. Crack one egg into each ramekin; top evenly with cream, Parmesan, salt and pepper.
• Bake for 12 to 15 minutes in 350°F (180°C) oven or until egg whites are just set and yolks are still slightly runny (or cook to desired doneness). Serve with toast.

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 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.

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!

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

Steps:

• Preheat the oven to 375°F.
• Place the melted butter, bacon fat, or heavy cream in a 4-ounce ovenproof oval ceramic ramekin. Place the ramekin in the oven for about 30 seconds to warm it. Crack the eggs into the warm butter, season with salt and pepper, and immediately place the ramekin in the oven.
• Bake the eggs for 4 to 8 minutes, depending upon how done you like them.

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.