How Can You Tell When Shirred Eggs Are Finished Cooking?

Shirred eggs are often overlooked among the many ways to make eggs since they're so different from scrambled, fried, poached, and other more common preparations. These custardy baked eggs that were a favorite of cooking legend Julia Child can be a delicious addition to your rotation, elegant enough for a fancy brunch, yet so simple you can make them any day.

This creamy and savory dish that has its roots in France gets its name from the shirrer, a flat-bottomed dish that was traditionally used to cook the eggs. Customary now are ramekins, which are small, high-sided bowls used for cooking and serving, creating individual portions of one or two eggs. Heavy cream is the key ingredient that makes shirred eggs so rich and delectable. A small amount goes in the bottom of a buttered ramekin before the eggs are added or poured on top of them after, and parmesan cheese is commonly sprinkled on top before they go in the oven.

Different recipes call for oven temperatures that range from about 325-425 degrees Fahrenheit, with cooking times of around 10 minutes. But whatever the directions, don't wander too far. Give the eggs a look early to be safe, and pull them out once the whites are no longer clear and the eggs are set but still move a little if you give the ramekin a shake. The eggs will be silken and luscious with a soft and slightly runny yolk that you can dip into with crusty French bread or fresh toast.

You can use a wealth of ingredients to customize shirred eggs with different flavors, including cheeses, herbs, vegetables, meats, and more. While topping them with parmesan cheese is traditional, try using another cheese like nutty Gruyere, tangy goat cheese, or sharp cheddar. Chives are typically scattered on top of shirred eggs – use the back-slicing technique to chop them easily and bruise-free – but you can also try other fresh herbs like sweet basil, peppery thyme, aromatic rosemary, or bright parsley.

Boost your eggs by making them over savory vegetables like caramelized onions, sauteed mushrooms or spinach, roasted leeks or tomatoes, fried or charred peppers, steamed broccoli, or any other veggies that you like. Pull in other breakfast foods, and cook the eggs over crispy bacon, spicy sausage, or hearty ham, or make an edible cup for the eggs by lining the bottom and sides of the ramekin with bacon or hash browns and cracking the egg inside before baking.

You can also change up the cooking vessel that you use. Swap out the ramekins for custard cups or muffin tins if you don't have them, and if you're cooking for a few people and prefer to make the eggs all together, use something large and flat-bottomed like a casserole dish.