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How To Make Baked (Shirred) Eggs
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Photos from The American Egg Board
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In France, this basic methods
of baked eggs is called oeufs en cocotte which means "eggs
baked in ramekins."
People love this dish. Baked eggs are both comforting and
sophisticated. The eggs come out looking beautiful in
their individual ramekins and are easy to serve.
For individual
servings of baked eggs, use baking dishes (ramekins, custard cups,
individual soufflé dishes, or small oval bakers) that just fit the eggs
plus the flavoring, food, or liquid.
You can bake eggs nestled in other
foods such as rice, vegetables or sauces. These foods should be
heated before the eggs are added for faster and more even cooking. Make indentations in the heated food with the back of a spoon, about
2-inch diameter.
How To Bake Eggs:
 Preheat
oven to 325° F. Place oven rack in middle of your oven.
For each serving needed, lightly butter
an individual oven-proof baking dish or ramekin.
Break 1 or 2 eggs
(being careful not to break the yolk) into each baking dish.
The number of eggs used will depend on size of your baking dish.
Season with salt and pepper.
Spoon 1 tablespoon
milk or cream over eggs (skim milk, low-fat milk, half and
half, or light cream may be substituted). Spooning a liquid over the eggs can help
prevent drying out. Do Not stir.
Bake in preheated oven approximately
12 to 14 minutes, depending on number of servings being baked. Check
the eggs after about 10 minutes baking time.
Rotate the dishes if the eggs aren't cooking evenly. When done, the whites should be completely set and the yolks
beginning to thicken but not hard. Remember
the eggs will continue to cook after being removed from the oven.
Remove from oven and serve
immediately.
Baked Egg Topping Options:
Top eggs with desired amount of one or
more of the following toppings before baking:
Light cream
Salsa
Shredded cheese
(parmesan, cheddar, mozzarella, etc.)
Chopped ham, cooked and
diced bacon, chopped prosciutto
Minced fresh chives, rosemary, or
any minced fresh herbs
Bread crumbs
Chopped tomato
Cooked spinach
Learn all about
Eggs
and how to cook them,
and for more great brunch ideas. Also check out my
Brunch Recipes and Egg Dish Recipes.
Recipe ideas for baking eggs:
Baked Eggs and Mushrooms in Ham Crisps
Baked Potatoes and Eggs
Crusty Dinner Rolls with Baked Eggs and Herbs
Egg On A Cloud
Eggs Baked in Tomato Sauce (Eggs in Purgatory)
Eggs Sur le Plat
Green Eggs and Ham
Truffled Eggs Toast
Yam Hash Browns with Baked Eggs
Additional Egg Cooking Techniques:
Learn All About Eggs & How To Cook Them
- Lots of interesting information regarding eggs.
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Baked (Shirred) Eggs
In France, this basic methods of baked eggs is called oeufs en cocotte.
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Boiling Eggs
According to the American Egg Board, the terms “hard-boiled” and “soft-boiled”
eggs are really misnomers, because boiling eggs makes them tough and rubbery.
Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
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Coddled Eggs
Coddled eggs are made by very
briefly immersing an egg in the shell in boiling water (to cook in water
just below the boiling point) to slightly cook or coddle them.
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Deviled Eggs
Deviled eggs have their roots in ancient Roman recipes. In
the 17th century, this was a common way to prepare eggs. they were not called
"deviled" until the 18th Century, in England.
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Fried Eggs - Perfect Fried Egg
A French technique that very slowly cooks the eggs in butter.
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Microwave Eggs
How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs. |
Poached Eggs
The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape.
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Scrambled Eggs/Omelets
Scrambled eggs make a delicious and
quick meal, but there is a little science to getting them just
right. The secret to successfully
scrambling eggs is slow cooking. |
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