Baked and shirred are interchangeable for this method of cooking eggs. It is also known as “Sur la Plat.” This method is almost identical to en cocotte except shirred eggs are not cooked in a water bath.Larousse Gastronomique instructs the cooking of the eggs in a “cool oven.” I estimated that at 325F.
Many shirred dishes exist, but I stuck with Larousse for my preparation. I actually used 2 different recipes and combined them because, well, it sounded tasty. The first half was “eggs sur la plat Parmentier,” aptly named after Antoine Augustin Parmentier, an 18th century French agronomist enthusiastically promoting the potato in a time when the potato was considered only good enough to feed animals. The second was “eggs sur plat a la maraichere,” a preparation of fresh vegetables surrounding the eggs and topped with streaky bacon. Larousse cooks down lettuce leaves, sorrel and chervil. I only had arugula and onion. I say, cook whatever you feel like.
Baked or Shirred Eggs
Ingredients
- eggs
- oven proof ramekin/small casserole dish
- extras, small diced (ex. fried potatoes, vegetables, etc.)
- 1T butter
- Preheat the oven to 325F.
- Butter your oven proof dish.
- Add your extras in a single layer on the bottom.
- Crack egg(s) into dish.
- Place into oven from 10-25 minutes depending on your egg preference.
- Once cooked, season and eat!
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