Shirred eggs
Egg dish
title: "Shirred eggs" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["cooking-techniques", "culinary-terminology", "egg-dishes"] description: "Egg dish" topic_path: "general/cooking-techniques" source: "https://en.wikipedia.org/wiki/Shirred_eggs" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Egg dish ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | baked egg |
| image | Oeufs cocotte provencale.jpg |
| caption | Shirred eggs ("œufs cocotte à la provençale") |
| alternate_name | Baked eggs |
| Œufs cocotte | |
| country | France |
| main_ingredient | Eggs |
| variations | Eggs en cocotte |
| :: |
| name = baked egg | image = Oeufs cocotte provencale.jpg | caption = Shirred eggs ("œufs cocotte à la provençale") | alternate_name = Baked eggs Œufs cocotte | course = | served = | country = France | main_ingredient = Eggs | variations = Eggs en cocotte | calories = | other =
Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which they were traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon. An alternative way of cooking is to crack the eggs into individual ramekins, and cook them in a bain-marie, as coddled eggs.
Description
Shirred eggs are eggs that have been baked in a gratin dish with a flat bottom. Traditionally, they have been cooked in a dish called a shirrer, from which the dish gets its name, but the name now applies regardless of the type of dish in which they are baked. ¶ Relevance? Useless magazine "how to" tabloid garbage rather than practical knowledge. We're grown ass adults, we can eat what and when we want, we don't need the Martha Stewart how to guide to better living. And on whose custom and culture? -- They are typically baked simply with butter until the whites have set and the yolks are thickened, and are usually served in the dish in which they were baked.
The egg is commonly covered with a small amount of cream before baking. Variations on the recipe include adding breadcrumbs or cheese to the top of the eggs to create a crust, or garnishing with herbs such as tarragon.
Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe.
References
References
- Simmons, Marie. (2000). "The Good Egg". Houghton Mifflin Co..
- Meritt Farmer, Fannie. (1896). "Boston Cooking-School Cook Book". Weathervane Books.
- "Cunard Breakfast Menus". Peter Stevens.
- (10 March 1961). "Zesty Shirred Eggs Sure Winner at Men's Brunch". The Free Lance-Star.
- (8 September 1958). "Shirred Eggs". Reading Eagle.
- Gillette, Fanny. (1996). "The White House Cookbook". Chronimed Pub..
- Graves, Helen. (20 February 2012). "One-Pot Winter Warmers: Baked eggs with smoked mackerel". AOL Lifestyle.
- Ramsden, James. (8 February 2012). "Valentine's baked eggs". www.jamesramsden.com.
- (30 June 1928). "Shirred Eggs Always Good". The Pueblo Indicator.
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