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.

Never tried them. Sounds like some morels on top would be pretty much perfect...

you might be on to something there.

You can put virtually anything in and on the eggs while they cook. Ham, pancetta, asparagus, cheese.................

Never heard of it.

Fluffy?

they can be, if that's what you want, and have the skill to make it happen.

Tried it. Liked it.

glad it worked well for you. It's nice to have a change up from fried/scrambled eggs once in awhile.

i will be trying that

my wife pointed out that I needed to clarify the instructions just a bit.
For a 6 ounce ramekin, about a tablespoon of heavy cream is all that is needed.
Do not mix the eggs up. I break the yolk with the tines of a fork, just so they won't burst out of their containment. I don't scramble those into the whites at all.
Wife likes her shirred eggs cooked only about 10 min. They are fairly loose at that point, the yolks still about half runny.

looks good, have to give it a try.

Sam,

Lovely !

We do them a little different, but basically the same, if that makes sense.

We call them nest eggs. We use a large muffin tray, very lightly greased, & place a slice (not shaved) of black forest ham into each hole of the muffin tray. Everything else the same. Whoops, we use one XL egg in each.

After cooked, lift out of tray & place each parcel unto half of a toasted English muffin & devour.

Sam,

These are in the oven! I'm really looking forward to this meal. Thanks for the recipe and send a hearty THANK YOU to your wife as well!

takin' notes, here...

Well, the meal is finished and these didn't disappoint.

I had to cook a tad longer than the 12 min as the oven runs a little cool.

Green onion, parm, two eggs, salt, pepper, and about a tablespoon of whole milk (I think cream would have made it richer but it was still very creamy).

Quite delicious and I served it with toast and huckleberry jam. The green onion really made the dish imho, as it added a nice flavor to the eggs.

Shaved ham is an abomination before the Lord and a crime against nature.

After attending six graduation parties this weekend I would generally agree, but in the application listed above I think it sounds quite tasty.

Mike

I've done them just like this save used a piece of Canadian bacon for the bottom layer. Pooty good grub.

I like the idea of Canadian Bacon in the bottom. A great product, and I should use it more often.

.......and it's damn good to see you posting some, BCR.

I'm going to make these tomorrow morning Sam.

Good to see you posting BCR!

I make all my eggs with heavy cream,but I mix it up good,will try this ....one thing for sure the cream makthe eggs smooth double boilers scrambled it the best!

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

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...?

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

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

custards. Now that would be a good thread.

i don't have 'em yet...

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

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.

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

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

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

This weekend !

Shire isn't that where Hobbits live?

Dan,

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

Lynn

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!

Yep.

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

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.

For cisco1;

As requested !

Better search engine:

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

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

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

Best,
Chuck

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

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"

Maybe ya oughta tell the good doc how many piggies you eat every summer

HA! Not near as many as you think. I like to cook them but truly burnt out on 'em many years ago!! Just ask Mike aka BowH.

But hey…..you can still call me PB!!

Merry Christmas Brother!

David

No way to prove that, but sinking to egg-white only...kale, quinoa, look out Trader Joes

Had more Shirred eggs this AM.

Making them with a slice of diced up Canadian bacon and topping with shaved Parmesan cheese works GREAT!!!

Yum Yum!!

Virgil B.

pancetta, proscuitto, sopressata and parm

Just made Quackshirred eggs! Got some xtra large duck eggs at the farmers market. Roasted pasilla pepper, two slices of Canadian bacon, and Oaxaca cheese!

Washing it down with a black Latin and football!

wife and I had them this morning. Aged Scottish Cheddar, two large eggs, diced scallions and chopped bacon. Damn those are good.

My family does something similar, “coddled eggs,” for our traditional Xmas morning breakfast. Dad got the little pots in Ireland some fifty or so years ago.

Looks good

Those are great looking pieces of pottery. The red ribbon a special order dish? You do anything else in them?

The pots have gotten a little chipped up over the years. The lids screw on and you have to match the right lid with the right pot or they won't fit. I don't recall that we've ever used them for anything else.

The red ribbon was pepper-less (how anyone can dislike pepper is beyond me).

you can use those little molds to make killer egg custard

I was thinking along those lines myself, Sam. Creme bruile or such.

Thanks for the reply Ella.

Or flan

By golly….I'm going to make some right NOW!! Yolks and all!

Ella I want some of those litte pots. Those are great!!!

Had more shirred eggs this AM.

This is getting to be my morning ritual! (YUM YUM!)


Thanks Sam!!!

Virgil B.

I dunno why we never used them for anything else. Custard or flan seems like a good idea. If you google "egg coddlers," most seem to have metal tops versus the ceramic tops that we have. I imagine that makes threading the tops/bottoms easier.

I'm digging the shirred eggs for a heartier everyday breakfast. This forum has really pumped up our meals the last year or two.

I spent the last hour looking for the clay ones like you have and nothing!!

Not too sure about the health thing and shirred eggs, however!

Based on the pictured at this link, I believe they're made by Wade?

http://www.egg-coddlers.com/Wade/


Dad's had them for as long as I can remember though we've busted a couple over the decades.

I don't know that there is such thing as a satisfying healthy breakfast. No other meal so calls for butter, fried pork, eggs, biscuits, cheese....

Excellent!! Thank You so much for that!!

David

dang it, now I have to buy more cooking equipment. I don't have any egg coddlers.

Fried egg today, oven filled with a ham!


Sam, good thing I only have tool trucks show up at work, I would be too far in debt if the restaurant supply came around every week!

i tried these last week for the first time. cut up hunk of christmas ham in the bottom,2 eggs,half&half cream,minced onions and a hand full of fresh parmesan cheese.they were great with butter toast to soak it up.