Shirred eggs

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Shirred eggs
Oeufs cocotte provencale.jpg
Shirred eggs ("Œufs cocotte à la provençale")
Origin
Alternative name(s) Baked eggs
Details
Main ingredient(s) eggs
Variations Eggs en cocotte

Shirred eggs (also known as baked eggs, or in French: œufs en cocotte) are eggs cooked in a manner which results in a firm white but soft or runny yolk. The name comes from the dish in which the eggs are cooked.

Process[change | edit source]

The eggs are placed in small dishes called ramekins with a knob of butter on top and baked at 180°C (350°F) until the white is set, but the yolk remains soft, which takes around 15 minutes.

Variations[change | edit source]

Variations involve replacing the butter with various types of cream. Provence and Normandy have their own versions.

Related pages[change | edit source]

More reading[change | edit source]

  • Montagné, Prosper; Robert J Coutine (2003). The concise Larousse gastronomique : the world's greatest cookery encyclopedia.. London : Hamlyn. ISBN 0600608638.