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These Shirred Eggs, also known as baked eggs, are baked in individual ramekins with cream, Parmesan, and chives until the whites are set and the yolks are still soft. They’re easy to make, take about 20 minutes from start to finish, and are especially good served with toast for dipping.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“So creamy and satisfyingly good.” – Sharina
“These baked eggs were incredible.” – Kristen
“We absolutely LOVE these eggs for breakfast!” – Marsha
The Easiest Way to Make Shirred Eggs
I love this recipe because it takes basic breakfast ingredients and turns them into something a little different without adding much work.
All you really need to do is butter a ramekin, crack in an egg, and add a little cream, Parmesan, and chives. The cream gives the eggs a richer texture, while the Parmesan and chives add plenty of flavor without overpowering the yolk.
They’re also really easy to customize. You can keep them simple for a quick breakfast or add bacon, ham, spinach, mushrooms, tomatoes, or another favorite omelet topping for brunch.
The trickiest part is knowing when to pull them from the oven. You want set whites with a soft, wobbly yolk, and I’ll show you exactly what to look for below.
🩷 Kelsey
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- The Easiest Way to Make Shirred Eggs
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Baked (Shirred) Eggs in the Oven
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- Pairing Ideas
- More Easy Egg Recipes
- Shirred Eggs Recipe
- Suggestions for Serving Shirred Eggs
- Questions About Shirred Eggs
- More Breakfast Recipes
- More Egg How-To Recipe and Simple Egg Recipes
Ingredients You’ll Need
- Eggs – Large eggs are the star of the recipe, so use fresh eggs when possible. Each ramekin gets one egg in this version.
- Heavy whipping cream – Just a teaspoon per egg gives the whites a richer, silkier texture without making them heavy.
- Parmesan cheese – Freshly grated Parmesan adds salty, savory flavor and melts right over the egg.
- Chives – Fresh or dried chives add mild onion flavor and a little color.
- Butter – Softened butter coats the ramekins to help prevent sticking and adds another layer of richness. You can also use olive oil or cooking spray
- Salt and pepper – Season to taste before baking.
- Toast – Optional, but highly recommended for dipping into the creamy yolks.
- Ramekin Dishes – Make sure they are oven-safe. I used 6-ounce ramekins which can fit one or two eggs in them. To make the transfer in and out of the oven easier, you can place the ramekins on a baking sheet.
Ingredient Additions and Substitutions
One of the best things about baked eggs is how easy they are to change up.
- Half-and-half: Use it instead of heavy cream for a slightly lighter version.
- Whole milk: This also works, although the finished eggs won’t be quite as rich and creamy.
- Different cheeses: Try cheddar, Gruyère, Swiss, feta, goat cheese, mozzarella, or another cheese that goes well with eggs.
- Fresh herbs: Parsley, basil, dill, thyme, or green onion can replace or join the chives.
- Bacon: Add cooked, crumbled bacon before baking.
- Ham or sausage: Finely chop cooked ham or sausage and sprinkle a small amount around the egg.
- Spinach: Wilt fresh spinach first and squeeze out excess moisture before adding it.
- Mushrooms: Sauté mushrooms first so they don’t release a lot of water into the ramekin.
- Bell peppers or onions: Dice them very small and sauté until tender before using.
- Tomatoes: Use a small amount of diced tomato and remove some of the seeds and juice first.
- Smoked salmon: I like adding smoked salmon after baking with cucumber, red onion, or capers for a lox-style variation.
- Everything Bagel seasoning: Sprinkle a little over the finished eggs instead of regular salt and pepper.
For any meat or vegetable additions, cook them first. Shirred eggs don’t stay in the oven long enough to fully cook raw meat or tougher vegetables.
How to Make Baked (Shirred) Eggs in the Oven
- Prepare the eggs. Preheat the oven to 350°F. Generously grease four 6-ounce oven-safe ramekins with softened butter and place them on a rimmed baking sheet. Crack one egg into each ramekin, gently centering the yolk if needed. Top each egg with 1 teaspoon heavy cream, ½ teaspoon chives, ½ teaspoon Parmesan cheese, salt, and pepper.
- Bake and serve. Bake for 12 to 15 minutes, checking at 12 minutes. Remove the eggs when the whites are opaque and set but the yolks are still soft and wobbly. Let them rest for 1 to 2 minutes, then serve immediately with toast.
Recipe Tips
- Use a 6-ounce ramekin. That’s the size I use for this recipe and it gives the egg enough room to cook evenly.
- Ramekin shape matters. A wide, shallow ramekin cooks eggs faster and more evenly than a narrow, deep dish. If your ramekins are tall and narrow, expect the eggs to take longer.
- Center the yolk. Yolks sitting against the hot edge of the ramekin cook faster. Gently move them toward the middle before baking.
- Put the ramekins on a baking sheet. It makes getting four small hot dishes in and out of the oven much easier.
- Start checking at 12 minutes. Ovens vary, and eggs can go from runny to firm pretty quickly.
- Watch the whites. Clear or translucent whites mean the egg needs more time. You want the whites to look opaque and mostly set.
- Keep some wobble in the yolk. If you want a creamy yolk for dipping, remove the eggs while the center is still soft.
- Remember carryover cooking. The eggs continue cooking in the hot ramekins after they leave the oven, so pull them a little before the yolk reaches your perfect doneness.
- Don’t rely only on the clock. Egg temperature, ramekin shape, oven accuracy, and whether you’re baking one or four ramekins can all affect the cooking time.
- Use room-temperature eggs for more predictable baking. They aren’t required, but very cold eggs can take slightly longer to cook.
- Add wet vegetables sparingly. Mushrooms, spinach, and tomatoes should be cooked or drained first so they don’t make the eggs watery.
- Serve right away. Shirred eggs are best when the whites are hot and the yolks are still creamy.
Frequently Asked Questions
The name comes from the shallow, flat-bottomed dish traditionally used for baking the eggs. Today, individual ramekins are commonly used instead.
Not for this recipe. Place the ramekins directly on a baking sheet and bake them at 350°F. Some related French preparations, such as certain oeufs en cocotte recipes, use a water bath for gentler cooking.
Yes, if your ramekin has enough room. A 6-ounce ramekin can hold two eggs, but the baking time may increase. Watch the whites closely and use their appearance rather than a strict bake time to determine doneness.
Make Ahead and Storage
Shirred eggs are one breakfast I recommend making right before you plan to eat them. The whole appeal is that warm, creamy yolk, and that texture doesn’t hold especially well for long periods.
Prep ahead: You can butter the ramekins, grate the Parmesan, chop the chives, and prepare any cooked meat or vegetables the night before. Keep everything covered in the refrigerator, then crack in the eggs and bake them fresh in the morning.
Refrigerate leftovers: If you have leftover baked eggs, transfer them to an airtight container and refrigerate for 1 to 2 days.
Reheat: Microwave leftovers briefly just until warm. Keep in mind that reheating will cook the yolk further, so leftover shirred eggs won’t have quite the same creamy center as freshly baked ones.
Freezing: I don’t recommend freezing shirred eggs. Cooked egg whites can become rubbery and watery after freezing and thawing.
Pairing Ideas
Shirred eggs are perfect with a thick slice of toast for soaking up the creamy yolk. Our Honey Wheat Bread makes especially good toast. For a bigger brunch, serve the eggs alongside a Crockpot Breakfast Casserole or California Breakfast Casserole, then add fresh fruit, pancakes, or waffles to round out the meal.
You can find even more inspiration in our collection of Easy Breakfast Ideas.
More Easy Egg Recipes
If you love eggs for breakfast, try some of these next:
- Omelette in a Bag – An easy customizable breakfast that’s especially fun for camping or feeding a group.
- Crockpot Breakfast Casserole – Eggs, sausage, potatoes, and cheese cook overnight for an easy morning meal.
These Shirred Eggs are proof that breakfast doesn’t need a long ingredient list to feel a little fancy. A few eggs, a splash of cream, some Parmesan and chives, and about 15 minutes in the oven are all you need.
Just keep an eye on those whites, pull the ramekins while the yolks are still soft, and have your toast ready for dipping. It’s an “egg-celent” way to start off the day! 🍳💛
Shirred Eggs
Video
Ingredients
- 2 teaspoons butter, softened
- 4 eggs
- 4 teaspoons heavy whipping cream
- 2 teaspoons dried chives
- 2 teaspoons parmesan cheese
- salt and pepper, to taste
- toast for serving
Instructions
- Preheat oven to 350 degrees. Grease each ramekin with butter and crack one egg into each ramekin.
- Top each egg with 1 teaspoon of heavy cream, ½ teaspoon of chives, ½ teaspoon of cheese, salt and pepper.
- Bake for 12-15 minutes, until the whites are set, but the yolks are still wobbly. Check them at the 12 minute mark and if the whites are still clear in any spots, keep cooking. Serve on toast, if desired.
Equipment
- 4 oven-safe ramekins
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Suggestions for Serving Shirred Eggs
These easy-shirred eggs are great just as they are, served on top of a piece of toast or avocado toast. However, they also make a great base for your favorite omelet toppings like bacon, ham, bell peppers, onion, mushrooms, cheddar cheese, spinach, garlic, feta, mozzarella, green onion, tomato, kale, Swiss chard, asparagus, fresh herbs or spices.
Dice your desired toppings very small and sprinkle over the eggs before cooking. If your ramekins are large enough, then you can crack two eggs into each one. Top your shirred eggs with hot sauce, ketchup, avocado slices, or Everything But the Bagel Seasoning. If you are feeling extra fancy, then serve your eggs lox style with smoked salmon, cucumbers, and red onion.
Questions About Shirred Eggs
Shirred eggs are a variation of a French dish called oeufs en cocotte. Oeufs being “eggs” and “cocotte” is a small dish like a ramekin. In the original French dish, the ramekins were baked in a water bath.
Yes! You can substitute the cream with milk, half-and-half, or even a dairy-free alternative like coconut milk or almond milk.
Shirred eggs have a creamier texture than fried eggs, they also cook in the oven while fried eggs cook on a frying pan.
Shirred eggs are baked in the oven using a ramekin whereas scrambled eggs are whisked eggs sauteed in a pan until they are cooked into small pieces. Both are great ways to enjoy eggs just in two different ways.
Shirred eggs are not the same as coddled eggs. They are not baked immersed in a water bath. Any egg baked in a ramekin or serving dish in the oven fits the shirred egg category. Cocotte eggs or coddled eggs are immersed in a water bath to cook.
More Breakfast Recipes
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READ NEXT: 33+ Breakfast Ideas
More Egg How-To Recipe and Simple Egg Recipes
Eggs are a great breakfast staple! After you’ve mastered shirred eggs, learn how to perfect your egg techniques with these simple guides. You will love these easy egg recipes that will help you to make breakfast even better!
- How to Fry an Egg – Knowing how to fry an egg is a must-have kitchen skill. If you know the right way and have the right tools, then it is easy! Learn 4 different ways to fry an egg – sunny-side up, over easy, over medium, and over hard.
- Hard-Boiled Eggs (Easy Peel Method) – Great hard-boiled eggs are easy to peel when you use the right technique. Learn how to make easy-to-peel hard-boiled eggs.
- How to Make Scrambled Eggs – Learn how to make creamy, flavorful scrambled eggs (the RIGHT way). Try this French-inspired method for perfect eggs every time!
- Easy Breakfast Egg Muffins – These Breakfast Egg Muffins are a healthy high-protein breakfast. Make them ahead of time and reheat later on for those extra busy mornings!
Have you tried our shirred eggs recipe? I’d love to hear what you think! Did you add any fun toppings or make any delicious swaps? Drop a comment below and let me know! 💛 And if you loved this recipe, don’t forget to share it with your fellow egg lovers! 🥚🍳
Glad we found this recipe it is awesome!!! Takes a little longer than 12 minutes but my oven doesn’t heat right!!!!!
Thanks Sue! So glad you liked it.
I tried this recipe several times already, and my family loves it! It is so creamy and satisfyingly good. Highly recommended!
These baked eggs were incredible. I have never been able to make them on my own but with this recipe I finally can make some that I am proud of.
We absolutely LOVE these eggs for breakfast!
Thank you so much for this recipe. I was getting bored of eating scrambled eggs every day and these are yummy!
I had never done eggs like this and it turned out amazing! We don’t want our eggs made differently anymore! Thank you so much!