Shirred Eggs|A Baked Egg Recipe (2024)

FAQs

What is the difference between shirred eggs and baked eggs? ›

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 it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon.

Baked Eggs

Also known as 'shirred eggs' are eggs that are baked in a flat dish like a ramekin or a muffin pan and then topped with herbs, cheese or vegetables.

Traditional Cooking Method

Shirred eggs are most often prepared as a broiled egg dish, although occasionally the eggs are baked. Eggs are placed in small buttered dishes referred to as ramekins and broiled until the white is set, but the yolk remains liquid.

The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Research has shown that when eggs are baked for 40 minutes, they may lose up to 61% of their vitamin D, compared to up to 18% when they're fried or boiled for a shorter period of time ( 11 ). However, even though cooking eggs reduces these nutrients, eggs are still a very rich source of vitamins and antioxidants ( 5 ).

Overall, baked egg showed superior soft and elasticity taste characteristics due to its honeycomb structure, while fried egg exhibited better antioxidant activity because of its high contents in vitamins and amino acids.

“95–99% of the time, recipes are developed with large eggs.” (Of course, if a recipe is specifically formulated with a certain egg size—one famous Contessa, for example, bakes with extra-large—seek them out for the most successful result.) Egg size matters more in some baking recipes than others.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Boiling or baking eggs can be a healthier way to prepare eggs compared to frying them, as it does not require the use of added oils or fats. Scrambling eggs can also be a healthy way to prepare them, as long as you choose a healthy cooking oil or spray and do not overcook the eggs.

Unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath. These days, “shirred eggs” is used to name any eggs baked this way, usually with a bit of butter and cream, and served in the baking dish.

What is the runny egg called? ›

Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.

Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don't come right out, run a knife around the edges to help them loosen.

This process happens at 77°C for ovalbumin. But above 70°C, the sulphur also forms hydrogen sulphide that reacts with iron in the egg yolk to form iron sulphide, and this gives it a greenish grey colour. You can prevent this by running the eggs under the cold tap to lower their temperature as soon as they are cooked.

The best way to avoid this common egg mistake? Cook your eggs as gently as possible. If you're baking eggs in an oven, the temperature of the ramekins will continue to rise, so if you leave the eggs in the oven for too long—even just an extra 30 seconds—you will likely overcook them.

Unlike French oeufs en cocotte or coddled eggs, shirred eggs are not baked immersed in a water bath. These days, “shirred eggs” is used to name any eggs baked this way, usually with a bit of butter and cream, and served in the baking dish.

In terms of taste, baked eggs and fried eggs can have different textures and flavors. Baked eggs can have a creamier texture, while fried eggs have a crispier texture on the edges. Some people may prefer the taste and texture of fried eggs over baked eggs, while others may prefer the opposite.

Whole eggs, egg yolks and egg whites are all used to add structure to batters.