How To Cook Shirred Eggs | Easy & Indulgent

[@andronicase]

Finally tried this. Did it just the way you suggested. It was awesome! I served it with grilled toast. Thanks again.

[@IWantToCook]

Thrilled to hear. Glad you enjoyed!

[@Rollwithit699]

Great Corningware skillet! Never seen one before. I'd never heard of "shirred eggs," will definitely try this. 😉

[@IWantToCook]

This little skillet is cute and versatile! FYI, it is model number P-83-B, a 6 1/2-inch skillet. Enjoy!

[@Rollwithit699]

@@IWantToCook Thank you for that info! I'm a fellow cookware lover. 😉

[@mikegu2527]

I have 2 in different sizes

[@BoannBoyne]

I'm right there with you. I do mine with onion/ chive cream cheese whisked with milk as my base layer(in a greased pan), crack the eggs in, season them with salt, pepper, garlic powder, and cheese, and then top with a buttered Panko crumb and come pepper. Soooooo good

[@IWantToCook]

Sounds delicious!

[@lisaboban]

I like your approach! Interesting channel. Can't wait to see what you do in the future!

[@IWantToCook]

Thank you! I appreciate the support 🙏

[@DaleRussell2]

Looks easy enough. Thanks ! 👏

[@IWantToCook]

You’re welcome and thanks for watching! Hope you enjoy the recipe 😋

[@eileenhaskins2710]

I need to try, but I have egg coddlers and they too are pretty simple. Eggs are such a wonderful food, and they are reasonably affordable.

[@Reinolds_Recipes]

Looking good! Would love to taste haha… keep sharing my friend :) I’m subscribed to your channel! 🙏

[@IWantToCook]

Thank you for the kind words and subscribing! Happy cooking! 😀

[@BoannBoyne]

This is one of those recipes that I did perfectly the first time I tried it and now every time after I end up with half raw egg whites and nearly set yokes. I will try putting the cream on top of the eggs instead of beneath as I was first told. The one thing I do differently that I think would add to this recipe is substitute the cream for a flavored cream cheese softened and whisked in with some milk. You get a some nice savory flavors from the cream cheese in addition to whatever it is seasoned with

[@IWantToCook]

Great idea, and I hope that works in your favor. If you’re not already doing this, you might want to set the eggs out a little longer after taking them out of the refrigerator. That will help them not be so cold when put into oven. Cheers!

[@mikegu2527]

When are you going to do a video on Coddled Eggs?

[@IWantToCook]

Great suggestion! I’ll have to put that one on the list. Cheers 🙏

[@morkjuan1528]

Neat!

[@IWantToCook]

Thanks! Hope you enjoy if you try them :)

[@andronicase]

Sounds like my breakfast tomorrow😀

[@kgonzales321]

I'd add some ham chunks and some broccoli..bacon bits (real ones) would work too. Interesting dish..

[@IWantToCook]

Those are fantastic additions. Thanks for watching and happy cooking!

[@davislongsworth7150]

Butter the dish and add the cream or milk first then the eggs also don't salt the eggs until you take them out of the oven.

[@ApplyUrBrain]

OR.... if you want your brunch guests to remember you fondly forever, serve cream cheese scrambled eggs. Cook and scramble your eggs with a goodly amount of cream cheese chunks that will melt and become part of the mixture. But shortly before the eggs are finished, add some CHUNKS of room-temperature cream cheese that will just barely start to melt by the time the eggs are done and served, so that you'll get a small blob of the cheese every several bites. As he did in his recipe, add some chopped chives, mainly for color. I never add salt or pepper to my scrambled eggs. Instead, I tell guests to add it according to taste. That puts the salt on the surface of the food, not in it, so that you need less salt for the same taste result. Your scrambled eggs will forever be unforgettable. To thank me, say a kind word to a stranger today and/or tomorrow.

[@rolandm3470]

About 2 and a half minutes longer than it needs to be.

[@jamessquair6829]

pronounced " sheared"

[@IWantToCook]

In that case, I wonder is Ed Sheeran likes shirred eggs…

[@kaceycarter2972]

For a chef, your knife skills are suspect