Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Shirred Eggs

I tried these this morning. WOW!!

I did use a low profile creme broulee ramekin though. About 1" deep x 5 inches wide that accommodated the Canadian Bacon perfectly! I also used heavy whipping cream, scallions and cheddar.

Worked great!!

Thanks for bumping this back to life 99!! Going to throw it up top along with yours and sse's comments.

I had these again for supper. They were even better with crumbled bacon and a few secret herbs and spices!! NOW I see a serious 20+ pound weight gain problem in the making.

Thanks Friends!!!

BTW wondering what a little hollandaise would provide here. Especially, on top of an English muffin or squash cake.

Damnit, Dave, now I have to go shopping for cream in the morning!

Holy dog balls Batman!

Went with heavy cream, scallions, and cheddar jack. No meat. Had some Parmesan twist bread. Thin slices and toasted.

Mmmmmmmm!

It's good, warms up the kitchen, too.

We tried these today. Went with 14 minutes at 375. Stirred them up after removing from the oven and allowed to sit for 2 minutes then ate.
Absolutely wonderful, wouldn't change a thing for next time.

Did stirring them up make more of a scrambled egg result?

Thanks?

David

No, it tasted like super rich creamy poached eggs. I didn't mix them, just stirred once.

I can't tell y'all how pleased I am that the recipe and idea works well for so many people.

Mister Sam….you done good Sir!! Real good!

We thank you!!

My pleasure !

These for "shirr" are something else again, but I like them. I lightly grease a six-portion muffin tin, then break 4 eggs into a large measuring cup, dump in a little half-and-half and s couple of shots of Worchestershire, shake in a little salt and pepper, and beat past the stage where there is a danger of white snot lingering. I pour some into each space in the tin, then add whatever I please: green onion, green pepper, black olive, tomato, cheese, pepperoni, etc.. Then I pour in the rest of the egg mix. Preheated oven at 400 for 20 minutes.

Had my first Shirred eggs this AM.


Gooood stuff!!!

I used a little extra heavy cream, about four tablespoons, and Salt & Pepper with two eggs.


Will have these again soon! Time to start experimenting!

Virgil B.

Cautionary note, it helps if you're fond of runny eggs.

Been eating these regularly since I was a Kid.
(Damn Long Time )

I still make them. I use "Spam" just like Mom did !

Rabbitdog

Bought some Canadian Bacon for making my next Shirred eggs!

This is getting to be fun! (and fattening)


Virgil B.

The calories from shirred eggs doesn't count. It the same as eating cookies at Christmas, they don't count either:)

I made them without the yolks just because I could….and of course the reduced calorie count. Still good!!!

The Canadian Bacon rocks!!! My next experiment is on top of squash cakes with hollandaise. For this version the yolks go back in.

I would never admit to ding something like that.

Well I would rather face this group over my Doc and his recent orders!! Bet I am not the only one.

And, "I cannot tell a lie. I did it"