Shirred Eggs (Oeufs en Cocotte)

Andy Anderson !


Shirred eggs are essentially baked eggs with some cream, some herbs and some cheese.

They are deceptively easy to make… Not much more than frying the egg in a pan. But once you try this, you may never pan fry an egg again.

Serve this with thin slices of toast, and you have the perfect savory breakfast. Serve this with a side salad, and you have a wonderful light evening meal.

I picked this dish up at Cordon Bleu many years ago; where they are called “oeufs en cocotte”.

So, you ready… Let’s get into the kitchen.

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10 Min
10 Min


2 large
2 tsp
sweet butter, salted
2 Tbsp
cream, full fat
2 Tbsp
shredded gruyere cheese, or cheese of choice
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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A oven-proof pan for the bain-marie (water bath).
Two ramekins or other heat-proof dishes.

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2Gather your ingredients.

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3Place a rack in the middle position, and preheat the oven to 370f (184c).

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4Add a pan to the oven large enough to hold the ramekins, and then fill with steaming water.

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5Chefs Note: The pan should hold enough water to go in approximately halfway up the sides of the ramekins.

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6Divide the butter between the two ramekins, and thoroughly coat the bottom and sides.

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7Add 1 tablespoon of the cream to each one of the ramekins, and swirl to coat the bottom.

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8Place the ramekins into the water bath.

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9Chef’s Tip: Wait about five minutes, until the cream gets hot.

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10Break an egg into each one of the ramekins.

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11Divide the cheese in half, and sprinkle each one with the cheese.

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12Add a dash of salt and/or pepper, to taste.

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13Bake for 7 to 10 minutes.

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14Chefs Note: the whites should be set but the yellow still a bit runny.

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15Serve immediately with some thinly sliced toast. Enjoy.

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16Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Eggs, Other Main Dishes
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids