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Baked or Shirred Eggs

Eggs baked or shirred, seasoned with salt, finished with butter and bacon strips.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Baked or Shirred Eggs

Ingredients

Directions

Prepare

  1. Prepare a small stone china dish or egg shirrers for serving eggs, or use a common platter placed over hot water, or bake in shells in a moderate oven for ten minutes.

  2. Prick several holes with a large pin in the large end of each egg to keep the air within from bursting the shell as it expands.

Bake and serve

  1. Break each egg into a cup, being careful not to break the yolk.

  2. Place the eggs on a hot buttered dish suitable for serving.

  3. Sprinkle a little salt on each egg.

  4. Bake until the white is firm.

  5. Add a little butter and serve immediately.

  6. Garnish each egg with thin strips of breakfast bacon.

Nutrition, whole recipe (rough)

78Calories
6 gProtein
5 gFat
1 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Eggs
Set into a firm white and a soft yolk when baked, forming the body of the dish.
Butter (in the method)
Adds richness and flavor to the finished eggs.

The step that matters

Bake until the white is firm. The white must set while the yolk stays soft. Egg whites firm at around 60 to 70 °C, so removing them too early leaves runny whites and overbaking makes the yolks chalky.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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