Tuesday, February 7, 2012

Shirred Eggs

I’m a bit lax in my blogging duties, but to be fair, we’ve been dealing with that wicked storm clean up and life in general.  
Uncooked shirred eggs (7 Feb 2012)

I volunteer three days per week at our local food co-op, have a standing horseback riding date in the middle of the week, and errands to do for the family and farm at the end of the week.  Weekends are pretty much reserved for my family and/or puttering about the farm getting chores done.  I’m also a Cub Scout leader (although I don’t do much leading as my main duties are to drive to the Boy Scout store all the way in Tacoma to pick up the badges and other awards our boys have earned over the past month, and I’m assistant treasurer for the pack.  But I do attend almost all the Friday night pack meetings as well as one leadership meeting per month).  
These are some of the many reason’s my business hours are so weird (3pm-7pm, Monday thru Friday and by appointments on weekends).  
But enough rambling about my life! 

I’ve been looking for egg recipes to share here with you here.  You know the ones... they feature the egg as the main object of desirability, wets the appetite just looking at the ingredients or even just gazing at the pictures, right?  But before I post them, I want to make them for myself in order that I can give our seal of approval.  (for all that’s worth....)    
Cooked shirred eggs (7 Feb 2012)

I also enjoy taking pictures of the end product so that you may have a general idea of how it’s supposed to turn out.  Admittedly, sometimes this takes a few tries to get the end product just right for it’s photographic debut.  In the meantime, my family has to “suffer” through the concoctions I make until it comes out just perfect enough for my viewers. 

What can we say about shirred eggs?  Divine!  Until recently I’ve never had them before.  Have never even heard of them even!  Crazy, huh?  Wow...  Where have they been all my life?!?  How could I not have known about them sooner??  Boggles the mind.  
Shirred eggs are almost bewitching in their ease of baking them up,  with a custardy texture even many discerning picky eaters will enjoy.  One can even sprinkle the top with cooked crumbled bacon or diced ham before baking!  Oh YUM!
Cooked shirred eggs (7 Feb 2012)
For single serving:
1/4 tsp softened butter
2 tsp heavy cream
2 eggs
salt & pepper to taste
1 tsp minced fresh chives
1 tsp grated hard cheese (cheddar, swiss, parmesan, etc)

For six servings:
1 1/2 tsp softened butter
1/4 cup heavy cream
12 eggs
salt & pepper to taste
2 Tbsp minced fresh chives
2 Tbsp grated hard cheese (cheddar, swiss parmesan, etc)
Cooked shirred eggs (7 Feb 2012)

  • Preheat oven to 375 degrees.
  • Gently warm cream either in microwave or on stovetop.  Do not boil!
  • Rub the inside of a 6 oz ramekin or muffin tin with butter.  Pour cream into ramekin/muffin tin, then crack 2 eggs on top of the cream without breaking the yolk.  Position the yolks towards the center of the dish, then sprinkle salt, pepper, chives, and grated hard cheese on top.
  • Bake in preheated oven until the whites of eggs have set and yolks are still soft, 12-15 minutes.  Remove from oven, and allow to rest 2-3 minutes before serving.