Perfect Shirred Eggs

February 20, 2013

in Appetizers & Misc., Recipes

Ever heard of shirred eggs? I first learned about them from The Commonsense Kitchen, a cookbook by our good friend Tom Hudgens.

More specifically, my husband, who was once Tom’s student over at Deep Springs College, was the one who introduced us to this recipe, as it is he who cooks breakfast around here every morning.

I know.


I love shirred eggs, which are oven-poached in muffin tins in a generous splash of heavy cream, and I love that they are both festive and completely fool-proof to prepare, requiring no boiling cauldron or dedicated vessel.

Here, let me show you:


All you gotta do is preheat your oven to 325 degrees Farenheit and coat a few muffin-tin cavities with non-stick spray (if you are crunchy, brush them with melted butter instead).

I am not crunchy.

I choose non-stick spray.

Go Pam!

Sure, it might not be great for you in the long run.

Also, a fireball could strike your house at any time.

I’ve made my peace with these facts!

It’s OK if you disapprove.


Next, splash about two tablespoons of heavy cream into each greased cup.


Break an egg into each cup and sprinkle it with salt and pepper (which I forgot to do with this particular batch).


Now stick them into the preheated oven for 8-15 minutes, or until the top is somewhat set (if you like runnier yolks, you can pull them out a tad sooner).


Slide a knife around each egg and use a tablespoon to remove them from the pan.


They are a dream, really. Serve them with bread and butter, or, if you feel inspired, with some of this delicious blender Hollandaise sauce.

Here’s your printable recipe:


1 nicole August 10, 2013 at 11:44 am

I love this recipe. So delicious with the cream! But my eggs were so runny that I kept cooking them until the yolk was completely hard. Which was sad. It was kind of cool to have a “sauce” but they didn’t look at all like yours. Maybe use less cream next time?

2 Sofya August 10, 2013 at 11:48 am

I wouldn’t use less cream. It takes practice to hit a perfect point between a set white and a mostly-runny yolk. In general you want to take them out when they still look kind of runny AND then let them sit in the hot ramekins to set a little more. Keep in mind that most “runniness” you see on the surface is cream. Heavy cream rather than half’n’half or milk allows them to cook faster, cause higher fat content. I test my eggs by prodding the surface gently with a knife.

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