Name: Shirred Eggs
Cuisine: American
Ingredients: 1 common white dish large enough to hold the number of eggs to be cooked; 1 small piece of butter; 1 saucer; 1 at a time; 1 small quantity of pepper and salt and allow them to cook four or five minutes; 1 tablespoonful of cream for every two eggs; 1 great improvement; 1 steamer over boiling water; 2 in a dish

Original Recipe

Set into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, and breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish; sprinkle over them a small quantity of pepper and salt and allow them to cook four or five minutes. Adding a tablespoonful of cream for every two eggs, when the eggs are first slipped in, is a great improvement. This is far more delicate than fried eggs. Or prepare the eggs the same and set them in a steamer over boiling water. They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in.

1 common white dish large enough to hold the number of eggs to be cooked
1 small piece of butter
1 saucer
1 at a time
1 small quantity of pepper and salt and allow them to cook four or five minutes
1 tablespoonful of cream for every two eggs
1 great improvement
1 steamer over boiling water
2 in a dish

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1

Set into the oven until quite hot a common white dish large enough to hold the number of eggs to be cooked, allowing plenty of room for each.
2

Melt in it a small piece of butter, and breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish; sprinkle over them a small quantity of pepper and salt and allow them to cook four or five minutes.
3

Adding a tablespoonful of cream for every two eggs, when the eggs are first slipped in, is a great improvement.
4

This is far more delicate than fried eggs.
5

Or prepare the eggs the same and set them in a steamer over boiling water.
6

They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in.

Original Recipe

Ingredients

Instructions