📝 About This Recipe
Also known as 'Oeufs en Cocotte,' Shirred Eggs are a timeless French classic that transforms humble eggs into a sophisticated, velvet-textured delicacy. Baked in individual ramekins with a splash of heavy cream and a melt of nutty Gruyère, the whites set into a delicate custard while the yolks remain golden and molten. This dish is the epitome of a luxurious brunch, offering a rich, comforting flavor profile that feels both rustic and refined.
🥗 Ingredients
The Base
- 4 pieces Large eggs (at room temperature)
- 1 tablespoon Unsalted butter (softened for greasing ramekins)
- 4 tablespoons Heavy cream (divided)
Seasoning and Texture
- 1/4 cup Gruyère cheese (finely grated)
- 1 tablespoon Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Fresh chives (minced)
- 1/2 teaspoon Fresh thyme leaves (finely chopped)
- 1/4 teaspoon Kosher salt (to taste)
- 1/8 teaspoon Freshly cracked black pepper (to taste)
- 1 pinch Smoked paprika (for garnish)
For Serving
- 2 thick slices Sourdough bread (toasted and cut into 'soldiers' or strips)
- 1 tablespoon Salted butter (for the toast)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Generously coat the inside of two 6-ounce ramekins or gratin dishes with the softened unsalted butter. Ensure you cover the bottom and all the way up the sides.
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3
Place 1 tablespoon of heavy cream into the bottom of each buttered ramekin. Sprinkle a pinch of salt and a few grinds of black pepper over the cream.
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4
Carefully crack two eggs into each ramekin. Take care not to puncture the yolks; it is often easier to crack them into a small bowl first and then slide them into the ramekin.
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5
Drizzle the remaining tablespoon of heavy cream over the top of the egg whites in each dish, avoiding the yolks if possible to keep them bright.
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6
Evenly distribute the grated Gruyère and Parmigiano-Reggiano over the egg whites. The cheese will create a beautiful savory crust as it bakes.
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7
Sprinkle the fresh thyme and half of the minced chives over the eggs. Save the remaining chives for a fresh garnish at the end.
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8
Place the ramekins on a sturdy baking sheet. This makes it much easier to move them in and out of the hot oven safely.
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9
Slide the baking sheet into the oven and bake for 12 to 15 minutes. At 12 minutes, the whites should be just set and the yolks still very runny.
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10
Watch for visual cues: the whites should look opaque and slightly jiggly, but not liquid, and the cheese should be melted and bubbling slightly at the edges.
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11
Remove the baking sheet from the oven. Keep in mind that the eggs will continue to cook slightly from the residual heat of the ceramic ramekins (carry-over cooking).
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12
Garnish with the remaining fresh chives and a tiny dusting of smoked paprika for color and depth.
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13
Serve immediately while hot, placing each ramekin on a small saucer with the buttered sourdough 'soldiers' on the side for dipping.
💡 Chef's Tips
For the best texture, use room temperature eggs; cold eggs can lead to uneven cooking where the whites stay snotty while the yolks overcook. If you prefer a more custard-like consistency, place the ramekins in a 'bain-marie' (water bath) by filling the baking sheet with hot water halfway up the sides of the ramekins. Avoid overbaking—the eggs should still have a slight wobble when you pull them out, as they firm up within 60 seconds of sitting. Experiment with add-ins: a teaspoon of sautéed spinach or a slice of prosciutto at the bottom of the ramekin adds a wonderful salty dimension. Always use high-quality heavy cream; lower-fat milks will break or curdle under the high heat of the oven.
🍽️ Serving Suggestions
Pair with a crisp, lightly dressed arugula salad to cut through the richness of the cream and cheese. Serve alongside a glass of chilled Mimosa or a dry Sparkling Cider for a festive brunch feel. Offer a side of thick-cut applewood smoked bacon or savory breakfast sausage links. Accompany with a hot pot of French Press coffee or Earl Grey tea. Provide a small bowl of Fleur de Sel on the table for guests to add a final crunchy salt finish.