Recipe by mollypaul
Perfect for new cooks, shirred eggs are baked in butter in a small dish until just barely set. Easily garnished. From the Fanny Farmer cookbook posted in response to a recipe request
Top Review by Missy Wombat
I cooked this in ramekins which worked well. I wasn't quite sure what to expect. The eggs baked to a barely softboiled egg consistency. Ie if you like fully cooked eggwhite, this is not for you. I do so it was not a problem. Good if you feel like boiled eggs but you are not sure how fresh your eggs are and really need to break them open to be doubly sure.
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- Use baking dishes that accommodate no more than two eggs, such as au gratin dishes Put the butter in the dish and place in the oven until the butter melts.
- Swirl to coat the bottom and sides.
- Crack the eggs and put them in the dish; cover snugly with foil.
- Bake for 7 minutes.
- Uncover and season to taste.