Shirred eggs
 Shirred eggs ("Œufs cocotte à la provençale") | |
| Alternative names | Baked eggs |
|---|---|
| Main ingredients | eggs |
| Variations | Eggs en cocotte |
Shirred eggs (also known as baked eggs, or in French: œufs en cocotte) are eggs cooked in a manner which results in a firm white but soft or runny yolk. The name comes from the dish in which the eggs are cooked.
Process
[change | change source]The eggs are placed in small dishes called ramekins with a knob of butter on top and baked at 180°C (350°F) until the white is set, but the yolk remains soft, which takes around 15 minutes.
Variations
[change | change source]Variations involve replacing the butter with various types of cream. Provence and Normandy have their own versions.
Related pages
[change | change source]More reading
[change | change source]- Montagné, Prosper; Robert J Coutine (2003). The concise Larousse gastronomique : the world's greatest cookery encyclopedia.. London : Hamlyn. ISBN 0600608638.
