Shirred Eggs|A Baked Egg Recipe (2024)

FAQs

What is the difference between shirred eggs and baked eggs? ›

Shirred Eggs are a type of baked eggs, and are a super-simple way to turn the humble egg into an enticing meal for breakfast, lunch or dinner. Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set.

Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don't come right out, run a knife around the edges to help them loosen.

The best way to make sure your eggs don't turn dry and rubbery is to not overcook them. When less heat is applied, there isn't time to squeeze out all the moisture. So your eggs stay tender, not chewy.

Brush 4 ovenproof ramekins with melted butter. Crack one egg into each ramekin; top evenly with cream, Parmesan, salt and pepper. Bake for 12 to 15 minutes in 350°F (180°C) oven or until egg whites are just set and yolks are still slightly runny (or cook to desired doneness).

Coddled eggs are more similar to a shirred egg, but instead of being baked in the oven in a water bath, they are cooked on the stovetop in a water bath.

Research has shown that when eggs are baked for 40 minutes, they may lose up to 61% of their vitamin D, compared to up to 18% when they're fried or boiled for a shorter period of time ( 11 ). However, even though cooking eggs reduces these nutrients, eggs are still a very rich source of vitamins and antioxidants ( 5 ).

Egg white has the capability to gel and is frequently used as a binding agent in many different prepared foods. Using more whites in a cake mixture will help create a fluffy, light baked product with good volume and texture; while using more yolks will create a denser baked good with a deeper, richer flavour.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean.

The fresher the egg, the better the flavor. Your omelets, scrambled eggs, and egg sandwiches will be noticeably more robust in flavor if you use the freshest eggs possible. But when it comes to baking, the freshness of the egg doesn't have a big impact on the taste of your baked goods.

Remember, the eggs will continue to cook and set after they are removed from the oven. So, it's important to keep a close eye on them to prevent overcooking and achieve the beautiful runny yolk. If, however, you prefer yolks on the firmer side, leave them in the oven for a minute or two longer.

How do you keep egg bake from deflating? ›

Flour. A little bit of flour in your egg bake casseroles gives them great structure. This makes it easier to slice and prettier to present on a plate once it's baked. It also helps the casserole keep its shape and avoid deflating or shrinking.

Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked.

Dorling Kindersley / Getty Images. A coddled egg is an egg that is gently cooked whole in a small dish that's placed in a hot water bath. When this culinary technique is done properly the yolk should be slightly runny while remaining unbroken. It's similar to a poached egg.

The term is derived from the French ramequin, a cheese- or meat-based dish baked in a small mould. The French term is in turn derived from early modern Dutch rammeken, which translated to 'toast' or 'roasted minced meat', itself apparently from ram 'battering ram' + -kin 'diminutive', but it is unclear why.

Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon.

Scrambled eggs are usually made by whisking eggs, sometimes with a little cream or water and black pepper then sautéing them in a pan until soft curds form. Shirred eggs are cracked into ramekins, topped with a little cream, baked, and then commonly topped with chives, parm, and sometimes, bacon!

Sunny Side Up Eggs: An egg is fried only on one side and never flipped for completely liquid yolk and barely set whites.