Shirred eggs

Eggs that have been baked in a flat-bottomed dish

Shirred eggs (also known as baked eggs, or in French: œufs en cocotte) are eggs cooked in a manner which results in a firm white but soft or runny yolk. The name comes from the dish in which the eggs are cooked.

Shirred eggs
Oeufs cocotte provencale.jpg
Shirred eggs ("Œufs cocotte à la provençale")
Alternative namesBaked eggs
Main ingredientseggs
VariationsEggs en cocotte


The eggs are placed in small dishes called ramekins with a knob of butter on top and baked at 180°C (350°F) until the white is set, but the yolk remains soft, which takes around 15 minutes.


Variations involve replacing the butter with various types of cream. Provence and Normandy have their own versions.

Related pagesEdit

More readingEdit

  • Montagné, Prosper; Robert J Coutine (2003). The concise Larousse gastronomique : the world's greatest cookery encyclopedia.. London : Hamlyn. ISBN 0600608638.