Shirred eggs

Shirred eggs or oeufs en cocotte is a dish that primarily involves eggs that are baked in a flat-bottomed dish. The dish is a classic of French cuisine and is often served for breakfast or brunch, but can also be served as an appetizer.

History

The term "shirred" comes from the English word "shire," which refers to a county or district. In the context of eggs, it refers to the method of baking eggs in a dish, often with cream and butter. The French term "oeufs en cocotte" translates to "eggs in a casserole," which describes the traditional method of preparation.

Preparation

To prepare shirred eggs, eggs are cracked into a dish, often a small, flat-bottomed individual ramekin. The eggs are typically seasoned with salt and pepper, and may be topped with a variety of ingredients such as cheese, herbs, or cooked vegetables. The dish is then baked in a water bath in the oven until the whites are set but the yolks remain runny. The result is a dish with a creamy texture that is often served with toast for dipping.

Variations

There are many variations of shirred eggs, often involving different toppings or additions to the basic recipe. Some common variations include adding smoked salmon, spinach, or ham. In the United States, a popular variation is eggs shirred with cream and topped with breadcrumbs.

Serving

Shirred eggs are typically served in the dish they were baked in, often with a side of toast or bread for dipping. They can be served for breakfast or brunch, or as a light lunch or dinner with a side salad.

See also

• Eggs Benedict
• Scrambled eggs
• Poached eggs
• Baked eggs

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