Shirred Eggs

These delicious shirred eggs are baked with cream, chives, and Parmesan cheese. Serve with toast or crusty bread for dipping.

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Prep Time 10

Cook Time 15

Total Time 25

Course lunch/dinner

Cuisine british

Servings 1 people

Calories 178.4 kcal

Equipment

1 6-ounce Ramekin Individual heatproof serving dish
1 Oven For baking the eggs
1 Measuring Spoons For precise ingredient measurement
1 Small spoon For buttering ramekin and positioning yolks

Ingredients

Main

¼ teaspoon softened butter
2 teaspoons heavy cream
2 large eggs
salt and pepper to taste
1 teaspoon minced fresh chives
1 teaspoon grated Parmesan cheese

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Rub the inside of a 6-ounce ramekin with butter. Pour cream into the ramekin, then crack eggs on top of cream without breaking yolks. Use a spoon to position yolks towards the center of the ramekin, then sprinkle with salt, pepper, chives, and Parmesan cheese.
Bake in the preheated oven until whites of eggs have set and yolks are still soft, 12 to 15 minutes. Remove from oven, and allow to set for 2 to 3 minutes before serving.

Notes

Achieving the perfect shirred egg hinges on precise timing; pull them from the oven when the whites are just set but the yolks remain lusciously runny. Overcooking turns them rubbery. For optimal flavor, use high-quality heavy cream, fresh chives, and finely grated Parmesan. Consider infusing your cream gently with a garlic clove or a bay leaf before adding it to the ramekin for an extra layer of aroma. Ensure the ramekin is thoroughly buttered to prevent sticking and aid in serving. A pinch of nutmeg or a whisper of smoked paprika can elevate the flavor profile without overpowering the delicate eggs. Serve immediately with warm, crusty bread to fully appreciate the contrasting textures and rich flavors.