Baked (Shirred) Eggs
Instructions:
There’s something about the custardy texture of baked
eggs that cannot be duplicated by any other cooking
method. It’s also one of the best ways to cook eggs for a
crowd since they all finish cooking at the same time.
Baked eggs are endlessly adaptable. You can put all
sorts of raw or cooked meat or seafood, vegetables,
grains, or legumes into the cup before adding the egg,
which makes this an easy way to use up leftovers. You can
also top the eggs right before baking with bread crumbs,
grated cheese, chopped fresh herbs, or some of your
favorite spice blend—either alone or in combination.
Butter or oil as needed
Cream (optional)
2 eggs
Salt and freshly ground black pepper
MAKES: 1 or 2 servings
TIME: 30 minutes
- Heat the oven to 375 F. Smear a bit of butter or oil in 2 custard cups or small ramekins. If you like, put a couple of teaspoons of cream in the bottom of each (a nice touch). Break 1 egg into each cup, then put the cups on a baking sheet.
- Bake for 10 to 15 minutes, or until the eggs are just set and the whites solidified. Because of the heat retained by the cups, these will continue to cook after you remove them from the oven, so it’s best to undercook them slightly (the precise time, in a good oven on a middle rack, is 12 minutes). Sprinkle with salt and pepper and serve.
- Baked Eggs with Tomato.
- Substitute olive oil for butter if you like; omit the cream. Before adding the eggs to each cup, put a tablespoon or two of chopped fresh tomato (or a slice of tomato if your cups are broad or tomatoes small) in the bottom. Top with minced fresh parsley, chives, or cilantro. Add the eggs and bake as directed.