Shirred Eggs Recipe

[image error]

I have been on a low-carb diet for a few weeks. Since eggs are on the diet, I’ve been looking for new ways to fix them. Shirred eggs are baked so this is a variation from the scrambled eggs and omelets that I’ve been eating.

Shirred eggs are baked in a shallow dish (I used ramekins) until just set. The yolks should be runny. Place the ramekin on a baking sheet to make it easier to remove from the oven.

Preheat oven to 400 degrees.

Put 1½ teaspoons butter in the ramekin and place it in the oven to melt the butter. When melted, remove from oven and swirl the butter to coat the dish.

[image error]Crack 2 eggs and place them in separate bowls. Then carefully slide the eggs, one at a time, into the buttered ramekin. Cover tightly with foil.

The recipe says to bake for 7 minutes. Mine took almost twice that to bake. Though the eggs should be barely set and the yolks runny, they were still raw at 7 minutes. Try baking 12 – 14 minutes and see what your preferences are.

Salt and pepper to taste.

[image error]Delicious! It tasted similar to a soft-boiled egg. Here are a couple of variations to try that are still low-carb:

Sprinkle with cheese (cheddar, swiss, etc.) after baking and while still hot.
Cook 4 small sausages until done for every 2-egg serving. Drain. Arrange sausages around the egg in the baking dish and bake the eggs.
Place 2-3 tablespoons of cooked ham, diced, into the baking dish, cover with 2 eggs, and bake. (Other meats like corned beef and chipped beef can be substituted for the ham.)
Shirred Eggs Florentine – Spread 2 tablespoons of chopped, cooked spinach per 2-egg serving on the bottom of the ramekin, cover with the eggs. Then sprinkle on 1 tablespoon of freshly grated Parmesan cheese.

-Sandra Merville Hart

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.