Shirred Eggs With Herbs and Cream
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:21pm

Ingredients




1 extra large egg
1 1/2 teaspoons butter
salt and pepper
1 tablespoon cream
1/2 teaspoon chives, finely chopped

Preparation

1 Place an individual-sized, shallow, fireproof dish over moderate heat and add the butter. 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. 3 Remove from heat and tilt the dish so that the butter can bast the egg. 4 Add the cream and chives on top of the egg. 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. 6 Remove from oven and season. 7 Serve immediately.

About


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.