Shirred Eggs
[Oeufs sur le Plat?Oeufs Miroir]
![Shirred Eggs<br>[Oeufs sur le Plat?Oeufs Miroir]](http://rk.wsimgs.com/wsimgs/rk/images/dp/recipe/201313/0021/img35l.jpg)
A shirred egg is one that is broken into a small, flat, buttered dish and cooked quickly under the broiler. The white is softly set and tender, and the yolk is liquid, but covered by a shimmering, translucent film. Shirred eggs should never be attempted in the oven, as it toughens them.
For each serving
For each serving
Ingredients:
- A shallow, fireproof dish about 4 inches in diameter
- 1/2 Tb butter
- 1 or 2 eggs
- Salt and pepper
Directions:
Preheat broiler to very hot.
Place the dish over moderate heat and add the butter. As soon as it has melted, break the egg or eggs into the dish and cook for about 30 seconds until a thin layer of white has set in the bottom of the dish. Remove from heat, tilt dish, and baste the egg with the butter. Set aside.
A minute or so before serving, place the dish an inch under the hot broiler. Slide it in and out every few seconds and baste the egg with the butter. In about a minute the white will be set, and the yolk filmed and glistening. Remove, season, and serve immediately.
Variations
Using the technique of the preceding recipe, shirred eggs may be dressed up in the following ways:
À la Crème
[With Cream]
Use half the amount of butter. After bottom of egg has been lightly cooked on top of the stove, pour 2 tablespoons of whipping cream over the egg, then set it under the broiler. Basting is not necessary.
Gratinés
[Browned with Cheese]
This is the same as à la crème, but sprinkle a teaspoon of grated cheese over the cream, and dot with butter.
Other Suggestions
Just before serving, surround the egg with sautéed mushrooms, kidneys, chicken livers, sausages, asparagus tips, broiled tomatoes, tomato sauce, or whatever else strikes your fancy.
Place the dish over moderate heat and add the butter. As soon as it has melted, break the egg or eggs into the dish and cook for about 30 seconds until a thin layer of white has set in the bottom of the dish. Remove from heat, tilt dish, and baste the egg with the butter. Set aside.
A minute or so before serving, place the dish an inch under the hot broiler. Slide it in and out every few seconds and baste the egg with the butter. In about a minute the white will be set, and the yolk filmed and glistening. Remove, season, and serve immediately.
Variations
Using the technique of the preceding recipe, shirred eggs may be dressed up in the following ways:
À la Crème
[With Cream]
Use half the amount of butter. After bottom of egg has been lightly cooked on top of the stove, pour 2 tablespoons of whipping cream over the egg, then set it under the broiler. Basting is not necessary.
Gratinés
[Browned with Cheese]
This is the same as à la crème, but sprinkle a teaspoon of grated cheese over the cream, and dot with butter.
Other Suggestions
Just before serving, surround the egg with sautéed mushrooms, kidneys, chicken livers, sausages, asparagus tips, broiled tomatoes, tomato sauce, or whatever else strikes your fancy.
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