Recipe: Shirred Eggs With Herbs and Cream [edit]

Other Names: Oeufs Sur Le Plat A La Creme Et Fines Herbes

Photo: Sheri Wetherell

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Edited by: Sheri Wetherell, Yuna Wu

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Foodista Blog: “Shirred Eggs with Herbs and Cream”

July 31, 2009

It’s Day 3 in our Week of Julia Child and I thought, what better recipe to bring you on a glorious Sunday morning than one for Shirred Eggs. I ...

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3 months, 3 weeks ago

Sheri Wetherell

This photo is from SauceSupreme on Flickr: http://www.flickr.com/photos/taste-buzz/

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Tags: Breakfast

Yield: 1

[edit] Ingredients

1	extra large egg
1 ½	teaspoons butter
	salt and pepper
1	tablespoon cream
½	teaspoon chives, finely chopped

[edit] Preparation

Step 1	Place an individual-sized, shallow, fireproof dish over moderate heat and add the butter.
Step 2	After the butter has melted, break the egg into the dish and cook for approximately 30 seconds until a layer of white has set in the bottom of the dish.
Step 3	Remove from heat and tilt the dish so that the butter can bast the egg.
Step 4	Add the cream and chives on top of the egg.
Step 5	Place the dish an inch under a hot broiler for about one minute. The white should be set and the yolk filmed and glistening.
Step 6	Remove from oven and season.
Step 7	Serve immediately.

[edit] Tools

Oven

[edit] About Shirred Eggs With Herbs and Cream

Shirred eggs is a dish where an egg (or 2) is broken into a small buttered ramekin, then quickly cooked under the broiler. Like a poached egg, the result is a liquid yolk and whites that are softly set, yet tender. It can be simply cooked in a butter dish with salt and pepper on top, or with herbs (such as tarragon, parsley or chives) or cream (or both) added for extra flavor.