Shirred eggs
Shirred eggs (also known as baked eggs, or in French: œufs en cocotte) are eggs cooked in a manner which results in a firm white but soft or runny yolk. The name comes from the dish in which the eggs are cooked.
 Shirred eggs ("Œufs cocotte à la provençale") | |
| Alternative names | Baked eggs |
|---|---|
| Main ingredients | eggs |
| Variations | Eggs en cocotte |
| |
Media related to Process
The eggs are placed in small dishes called ramekins with a knob of butter on top and baked at 180°C (350°F) until the white is set, but the yolk remains soft, which takes around 15 minutes.
Variations
Variations involve replacing the butter with various types of cream. Provence and Normandy have their own versions.
Related pages
More reading
- Montagné, Prosper; Robert J Coutine (2003). The concise Larousse gastronomique : the world's greatest cookery encyclopedia.. London : Hamlyn. ISBN 0600608638.