Shirred Eggs

Preparation

1. Step 1

   Here, for individual servings, the egg or eggs are broken into a shallow dish and started on top of the stove but finished under the broiler. The white is softly set but the yolk is filmed over with a translucent film. A deliciously buttery egg dish, but hardly a diet one!

   Step 2

   Here is how to proceed. Provide yourself with a sufficient number of shallow flameproof baking dishes about 4 inches across, slide the oven rack onto the upper level, preheat the broiler, and melt about 2 tablespoons butter per serving. For each serving, set one of the dishes over moderately low heat and pour in 1 tablespoon melted butter. When bubbling, break in 1 or 2 eggs and cook for about 30 seconds, just to set a thin layer of white in the bottom of the dish. Remove from heat, and baste top of eggs with a teaspoon of melted butter. Place on a baking sheet, and do the same with your other baking dishes. Just before serving, set 1 inch under the broiler and cook for about 1 minute, sliding dishes in and out every few seconds and basting with a little more butter. When the whites are set and the yolks are filmed, season and serve immediately.

2. Additions and Variations

   Step 3

   SHIRRED EGGS WITH CREAM. After starting the eggs on top of the stove, pour 2 tablespoons of heavy cream over them and set under the broiler to finish. No basting is necessary.

   Step 4

   SHIRRED EGGS GRATINÉED WITH CHEESE. Proceed as with the cream, above, topping it with a teaspoon of grated Swiss or Parmesan cheese.

   Step 5

   SHIRRED EGGS AU BEURRE NOIR—WITH BLACK BUTTER SAUCE. Use just a teaspoon of butter to baste the eggs under the broiler, and when done, dress them with black-butter sauce (see below), adding the suggested chopped parsley and capers as well.

   Step 6

   GARNITURES. Just before serving, you could surround the eggs with sautéed mushrooms, kidneys, chicken livers, tomato sauce, sautéed green and red peppers, or whatever. However, I think the following eggs in ramekins take better to such additions.

3. Black Butter Sauce—Beurre Noir

   Step 7

   A wonderful sauce for fish and egg dishes. For about 1/2 cup, cut 1 stick of butter into 1/4-inch slices and melt in a 6-inch frying pan. When bubbling, increase heat to high. Swirl the pan by its handle as the bubbles subside and the butter rapidly begins to brown. In a few seconds, as soon as it is a nice walnut brown (not black!), pour it over the food.

4. Step 8

   NOTE: Before saucing the food, you may wish to sprinkle on a teaspoon or so of chopped fresh parsley, which will sizzle as the hot sauce goes over it, then swirl a tablespoon or so of capers in the pan, and divide them over the sauced food.