The first time I made shirred eggs, I was amazed at how something so simple could feel so luxurious. Baked gently in a little butter and cream until the whites set and the yolks stayed silky, they turned out perfectly rich and comforting. I added a sprinkle of herbs and parmesan on top, and the aroma that filled my kitchen was irresistible. It’s now one of my go-to brunch dishes when I want something elegant yet effortless.
Shirred Eggs Recipe
2
servings5
minutes12
minutes210
kcalShirred Eggs are a simple and elegant baked egg dish, creamy and flavorful, perfect for a quick breakfast or brunch.
Ingredients
4 large eggs
2 tablespoons heavy cream (or half-and-half)
2 teaspoons unsalted butter (softened)
2 tablespoons grated Parmesan (or Gruyère, optional)
Salt, to taste
Black pepper, to taste
Fresh parsley or chives, chopped (for garnish)
Directions
- Preheat oven to 375°F (190°C).
- Grease small baking dishes (ramekins) with butter.
- Crack one or two eggs into each ramekin, being careful not to break the yolk.
- Add one tablespoon of cream over the eggs.
- Season lightly with salt and black pepper.
- Sprinkle with cheese if using.
- Place ramekins on a baking sheet and bake for 10–12 minutes, until egg whites are just set but yolks remain slightly runny (or longer if you prefer firmer yolks).
- Remove from oven, garnish with parsley or chives, and serve hot with toast or fresh bread.
Nutrition Information
- Calories: ~210 kcal
- Protein: ~13g
- Fat: ~17g
- Carbohydrates: ~2g
- Sugar: ~1g
Expert Tips and Variations
You can swap regular milk for almond or oat milk for a lighter version, or use half-and-half for extra creaminess. Add toppings like sautéed spinach, mushrooms, or smoked salmon for a flavor twist. Always bake just until the whites are set overbaking makes the yolks rubbery. Using room-temperature eggs also helps them cook more evenly.
How to Store and Reheat Shirred Eggs
Store leftover shirred eggs in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 300°F (150°C) for about 5–7 minutes or until warmed through. Avoid microwaving to prevent the eggs from becoming tough.
Things People Ask
What is the difference between shirred eggs and baked eggs?
Shirred eggs are baked in small individual dishes with butter or cream, while baked eggs can be cooked in a larger dish or casserole, often with other ingredients.
What is the difference between shirred and coddled eggs?
Shirred eggs are baked in the oven, whereas coddled eggs are gently cooked in water inside a small container or coddling dish, resulting in a softer texture.
Can I use milk instead of cream?
Yes, you can use milk or half-and-half, but cream gives a richer, creamier texture.
How do I prevent the eggs from overcooking?
Keep an eye on them and bake just until the whites are set; yolks should still be slightly soft.
