How To Make Shirred Eggs: Best Recipes

Something magical happens when you bake eggs with cream: They turn into a dense, silky custard, becoming much more than the sum of their parts. Notes: For easier oven transfer, set dish, or dishes if making more than one serving, on a large baking pan.


  • 1 teaspoon unsalted butter
  • 4 thin slices Virginia ham, about 1/2-ounce each
  • 8 large eggs
  • Salt and freshly ground black pepper
  • 8 tablespoons heavy cream
  • 8 tablespoons grated Swiss cheese
  • 2 teaspoons chopped parsley leaves
  • 1 teaspoon chopped fresh chives


  • Heat oven to 375 degrees F.
  • Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it’s ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the ove