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Baked (Shirred) Egg Tips




Source of Recipe


internet


Recipe Link: http://www.aeb.com

1. For individual servings, use baking dishes that just fit the eggs plus the flavoring food or liquid, such as ramekins, custard cups, individual souffle dishes or small oval bakers. Grease or spray the dishes if the eggs are to be broken directly onto the dish.
2. When baking eggs in other solid foods or in liquids, preheat the solid or liquid before adding the eggs for faster and more even cooking.
3. Check the eggs after about 10 to 12 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Spooning a liquid over the eggs or sprinkling them with shredded cheese can help prevent drying.
4. When the French dress up plain baked eggs (oeufs en cocotte) by lining the dish with bacon or pate and topping the eggs with cream, gravy or a sauce, they call them oeufs sur le plat. To make a more American meal, bake eggs in nests of other foods, such as vegetables or hollowed-out rolls, or shirr them in milk or cream. For meal-in-one convenience any time of day, “bake” eggs on top of the range. Nestle the eggs in grains and/or vegetables and cover the pan to hold in steam.