[{"data":1,"prerenderedAt":170},["ShallowReactive",2],{"guide-shirred-eggs":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":130,"description":131,"difficulty":132,"equipment":133,"extension":137,"family":138,"meta":139,"navigation":143,"nonstick":144,"path":145,"photo":122,"prep":146,"region":147,"related":148,"seo":151,"servings":54,"slug":152,"sources":153,"status":160,"stem":161,"texture":162,"tools":165,"wait":122,"__hash__":169},"guides\u002Fguides\u002Fshirred-eggs.md","Shirred eggs",[],"custard",{"type":9,"value":10,"toc":121},"minimark",[11,16,35,39,50,59,68,84,100,109],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32],"ul",{},[20,21,22],"li",{},"2 large eggs",[20,24,25],{},"10 g butter, for the dishes",[20,27,28],{},"2 tbsp double cream",[20,30,31],{},"A pinch of salt and pepper",[20,33,34],{},"1 tsp chopped chives",[12,36,38],{"id":37},"method","Method",[40,41,46],"cook-step",{"cue":42,"diagram":43,"number":44,"title":45},"The whole inner surface has a thin butter coating.","heat","1","Heat and butter",[47,48,49],"p",{},"Heat the oven to 180°C \u002F 350°F. Butter the dishes and place them in a baking tray.",[40,51,56],{"cue":52,"diagram":53,"number":54,"title":55},"Cream sits around the white, not over the yolk.","pour","2","Fill the dishes",[47,57,58],{},"Add one egg to each dish without breaking the yolk. Spoon a tablespoon of cream around each white and season.",[40,60,65],{"cue":61,"diagram":62,"number":63,"title":64},"The whites become opaque from the edges inward.","bake","3","Bake directly",[47,66,67],{},"Bake without a water bath for about 10–12 minutes. Check early, since dish depth changes the timing.",[40,69,74,77],{"cue":70,"diagram":71,"number":72,"title":73},"No clear white remains next to the yolk.","assemble","4","Check and serve",[47,75,76],{},"Remove when all white is set and the yolk reaches your chosen firmness. Add chives and serve on a plate with a warning that the dish is hot.",[47,78,79,83],{},[80,81,82],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[85,86,88,91,94],"guide-notes",{"title":87},"Equipment & heat",[12,89,87],{"id":90},"equipment-heat",[47,92,93],{},"Temperatures below are for a conventional oven; reduce by 20°C \u002F 35°F for fan cooking. Preheat first. Hob type only matters when heating the filling or water: induction needs a compatible pot, gas flames must stay under the base, and electric rings retain heat after switching off.",[47,95,96,99],{},[80,97,98],{},"Nonstick:"," No frying pan needed. Ordinary glass or ceramic bowls may not be oven-safe.",[85,101,103,106],{"title":102},"Troubleshooting",[12,104,102],{"id":105},"troubleshooting",[47,107,108],{},"Set yolk with loose white usually means the dish is too deep or the oven too hot. Use the stated shallow dish or ramekin and check early.",[85,110,112,115,118],{"title":111},"About this version",[12,113,111],{"id":114},"about-this-version",[47,116,117],{},"The names overlap in cookbooks. Here, shirred means direct dry-oven baking and en cocotte uses a water bath, so the guides teach distinct processes.",[47,119,120],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":122,"searchDepth":123,"depth":123,"links":124},"",2,[125,126,127,128,129],{"id":14,"depth":123,"text":15},{"id":37,"depth":123,"text":38},{"id":90,"depth":123,"text":87},{"id":105,"depth":123,"text":102},{"id":114,"depth":123,"text":111},12,"Eggs baked directly in a buttered shallow dish.","Easy",[134],[135,136],"oven","ramekins","md","Steam & oven",{"plain":140},{"ingredients":141,"note":142},[22,25,31],"Leave out the cream in step 2 and the chives in step 4. Without cream the yolk surface sets a little sooner, so check early.",true,"No frying pan needed. Ordinary glass or ceramic bowls may not be oven-safe.","\u002Fguides\u002Fshirred-eggs",5,"France",[149,150],"eggs-en-cocotte","chawanmushi",{"title":5,"description":131},"shirred-eggs",[154,157],{"title":155,"url":156},"Emma Christensen — baked eggs in ramekins","https:\u002F\u002Fwww.thekitchn.com\u002Fhow-to-bake-eggs-in-the-oven-eggs-en-cocotte-cooking-lessons-from-the-kitchn-176439",{"title":158,"url":159},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fshirred-eggs",[163,164],"Runny","Tender",[166,167,168],"Two shallow ovenproof dishes","Baking tray","Oven gloves","m8THodVLC2NLUIaxHy3Tw7eF57XdOCX7IRb48YrqsQU",1791339490703]