Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Shirred Eggs

Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts.

Sunset APRIL 2007

  • Yield: Makes 1 serving


  • 1/4 teaspoon butter
  • 2 teaspoons heavy whipping cream
  • 2 eggs
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon minced chives
  • 1 tablespoon grated hard cheese, such as parmesan


1. Preheat oven to 375°.

2. Coat a 6-oz. ramekin with butter. Pour whipping cream into ramekin.

3. Crack eggs into ramekin, coaxing yolks toward the center, using a spoon if necessary.

4. Sprinkle eggs with salt and pepper, top with chives, then cheese.

5. Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately.


For easier oven transfer, set dish, or dishes if making more than one serving, on a large baking pan.


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Shirred Eggs recipe