I was never a fan of runny eggs. Warnings of salmonella from undercooked poultry and eggs did not sit well for a teen who was paranoid about germs and disease. I was hyper vigilant about making sure everything was cooked well, i.e. overcooked. I convinced myself that a dry slab of chicken breast was good and that an extra chewy bite of pork chop was delectable. Eggs, well, were cooked to the point where the yolks were crumbly and dry to the touch. Scrumptious.
Once I started appreciating “good” food during my young adult years in the culinary capital of New York City, I let myself become a little more daring. I started eating pork chops that were light pink in the middle and steak that was juicy and red. However, my appreciation for eggs took a little more time. I don’t remember what dish it was, but I eventually became less fearful of the runny yolk. Maybe it was making homemade mayonnaise for the first time or having a Lyonnaise style salad where the warm runny yolk from a poached egg coated the frisée just so. It was just earlier this year where I truly enjoyed eggs benedict in all its runny golden glory for the first time. I know, crazy.
Shirred eggs, or baked eggs, is a fancy alternative to the usual fried or boiled eggs. Years ago, a good college friend made shirred eggs during a ski trip and to this day I always associate her with them. I remembered how the eggs jiggled in the ramekin as she pulled them from the oven. She claimed that they were perfectly cooked, but that jiggle just made me a little bit queasy. I considered myself a adventurous lover of food, but I refused to try her shirred eggs.
Now many years later, I stand in my kitchen and have made shirred eggs for my family and me. Creamy and cheesy and perfect with toast soldiers (or buttered toast strips). I’ve come such a long way! Give them a try the next time you’re craving eggs for breakfast. Experiment with different cheese toppings or add cooked bacon bits or sausage to make it a heartier dish.
Shirred Eggs
One serving (can definitely be multiplied)
- Canola oil cooking spray or butter
- 2 eggs
- 2 teaspoons heavy cream
- salt
- pepper
- 1/2 teaspoon finely chopped chives
- 1 tablespoon grated gruyère cheese
- Preheat the oven to 375 degrees.
- Coat the inside of a small ramekin (about 4 oz capacity) with cooking spray or butter, whichever you prefer.
- Spoon the cream into the ramekin and add eggs.
- Top with chives, a dash of salt and pepper, and the cheese.
- Bake for about 12 minutes. Let sit for about 2-3 minutes before indulging. If you like your eggs a little firmer, bake the eggs for about 15 minutes total.
Disclaimer: As part of the Foodbuzz Tastemaker Program, I received Land O Lakes Eggs. All Land O Lakes Eggs are “eggstraordinary” because they are produced by hens fed a premium vegetarian whole grain diet consisting primarily of whole ground corn and soybean meal, with no added hormones, antibiotics, animal fats or animal by-products. These eggs are gathered at the peak of the hens’ egg-laying cycles, which can make the eggs more delicious.
