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Sam my wife approved! She wants me to make them again tomorrow.


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Originally Posted by Mannlicher
Never know what will pop into your head when contemplating breakfast. This morning, that idea was shirred eggs. It has been ages since I made these.
grease a ramekin with butter. Pour in some heavy cream. Break two XL eggs into that, and very slightly break the yolks.
Add some salt, pepper, fine diced fresh scallions and Parsley. Bake at 375F for about 12 min. Longer if you like the yolks set.
Top with some grated Cheddar, or other cheese. My wife likes Parmesan.
Better than the sum of the parts. Custardy, creamy, absolutely delicious.
[Linked Image]

Sam...is that a 6 oz ramekin in this pic? Doesn't seem that two eggs would fit that easily within a 6 oz capacity...?

Last edited by sse; 05/29/15.

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yeah, 6. 7 ounces if you pour water in it all the way to the brim


Sam......

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thank you

I'm sure the ones I've seen on Amazon listed as 6 oz are one in the same

the reason I ask is I have wanted to get some ramekin vessels forever and never did, for individual serving of custards, cobblers, creme brulee, etc...but with this egg recipe I need to get

Last edited by sse; 05/29/15.

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custards. Now that would be a good thread. laugh


Sam......

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i don't have 'em yet... cool


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Oh yeah. Do that. +1 on the custards. smile


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OK, tried this, delicious, but this is my experience. Put them in for 11 min, removed from oven and could see the middle was barely set. Gave them another 2 min.

With immense anticipation, i stuck a stick of toast (i like to toast, spread and then cut into sticks, what i do for soft boiled eggs) into the center. Quite of bit of clear runniness. Ate it anyway, however, i noticed at the bottom of the ramekin the egg was extremely hot. Mixed it around a little and all quickly cooked itself, a phenomenon that shall be further explored tomorrow AM.

Evidently, there is a technique to eating this.


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Quote
all quickly cooked itself


*better stated, all quickly over-cooked itself...


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Been doing this quite a bit, of late...Thanks to SaMiami...


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Last edited by sse; 04/28/16.

[Linked Image from i.imgur.com]



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Glad this thread resurfaced after a year, 'cause I haven't made them since !

This weekend !


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Shire isn't that where Hobbits live?


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Dan,

What was for supper ? Passed you about 5:30pm, headed to Fort Drum, might have stopped by if you were cooking ! grin

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Ha you didn't miss much my daughter started her new job a Buffalo Wild Wings so went to see her and ate junk,wings and a burger
But if I knew you were coming through I'd of kicked it up!


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Originally Posted by Mannlicher
custards. Now that would be a good thread. laugh


Yep.

Right along with rice pudding and mayo/lutefisk inspired recipes!


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Funny, I thought about this thread two weeks ago when I unsuccessfully oven hard boiled some really soft eggs.

Might have been some gin involved.



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For cisco1;

As requested !

Better search engine:

https://cse.google.com/cse/home?cx=016407629494559605640:xponie3lspc


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My sister makes the ham/canadian bacon version, goes pretty good on a toasted english muffin.

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Thanks ,Mannlicher and all.... this is the thread I was looking for.

Best,
Chuck

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I saw a vid from Jacque Pepin making oeufs en cocotte, made it several times, kicks the concept up a notch.


[Linked Image from i.imgur.com]



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