Best Shirredsheared Eggs Recipes

Shirred Eggs image

Provided by Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon unsalted butter
4 thin slices Virginia ham, about 1/2-ounce each
8 large eggs
Salt and freshly ground black pepper
8 tablespoons heavy cream
8 tablespoons grated Swiss cheese
2 teaspoons chopped parsley leaves
1 teaspoon chopped fresh chives

Steps:

Heat oven to 375 degrees F.
Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.

Shirred Eggs image

Yield serves 1

Number Of Ingredients 3

2 tablespoons melted unsalted butter, bacon fat, or heavy cream
2 extra-large eggs
Good sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 375°F.
Place the melted butter, bacon fat, or heavy cream in a 4-ounce ovenproof oval ceramic ramekin. Place the ramekin in the oven for about 30 seconds to warm it. Crack the eggs into the warm butter, season with salt and pepper, and immediately place the ramekin in the oven.
Bake the eggs for 4 to 8 minutes, depending upon how done you like them.

Shirred Eggs image

Provided by Food Network

Yield 4 portions

Number Of Ingredients 6

3 tablespoons unsalted butter
8 large whole eggs
1-ounce black truffle, thinly sliced
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Preheat an oven to 350 degrees.
Using 4 flameproof and ovenproof ramekins, set the ramekins over very low heat on the stove top, add the butter to the dish and break the eggs directly into the gently warming butter. Allow them to cook on the range top for 1 minute only until the egg whites begin to coagulate. While the eggs begin to cook season each ramekin with salt and pepper.
Pour an equal amount of cream into each dish and top the eggs with a equal portion of truffle slices.
Place the ramekins on a cookie sheet and put them into the oven to finish cooking. Allow 4 to 5 minutes for the egg yolks to be slightly runny and the whites fully cooked.
Serve with toasted brioche or croissants.