 Shirred eggs ("œufs cocotte à la provençale") | |
| Alternative names | Baked eggs Œufs cocotte |
|---|---|
| Place of origin | France |
| Main ingredients | Eggs |
| Variations | Eggsen cocotte |
Shirred eggs, also known asbaked eggs, areeggs that have beenbaked in a flat-bottomed dish; the name originates from the type of dish in which they were traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon. An alternative way of cooking is to crack the eggs into individualramekins, and cook them in abain-marie, ascoddled eggs.
Shirred eggs are eggs that have been baked in agratin dish with a flat bottom.[1] Traditionally, they have been cooked in a dish called a shirrer, from which the dish gets its name,[2] but the name now applies regardless of the type of dish in which they are baked. They are typically baked simply with butter until thewhites have set and theyolks are thickened, and are usually served in the dish in which they were baked.[3]
The egg is commonly covered with a small amount of cream before baking.[4][5] Variations on the recipe include addingbreadcrumbs orcheese to the top of the eggs to create a crust, or garnishing with herbs such astarragon.[1] Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option.[4] Another variation suggested by the United StatesDepartment of Agriculture during the 1920s was to break the eggs into a bed of cooked rice and cover them in cheese sauce.[6]
Shirred eggs have also been compared toeggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe.[5]
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