I've packed all my dishes except 1 coffee cup and...I have a plastic wine glass for water. It makes me feel kind of special, like I'm at a wedding :) All my pots and pans are packed away also, leaving me with an angel food cake pan that wouldn't fit nicely in the box with the other pans and a square pyrex baking dish.
So...I have all the fixings for making bread products, a bunch of spices, and a few pans, but I can't live on bread alone. I've already made 2 Sally Lunn cakes (well..technically 3, since I ate one before taking pictures) and the Canadian Cheese Supper Ring...I figure it's time to use up some eggs before next Saturday when I do the 'BIG MOVE'.
While I don't have any custard cups, I do have a bunch of very cute 1/4 cup mason jars that can be heated in the oven. So...Baked or Shirred Eggs it is!
The ingredients are pretty simple; eggs, butter, salt, and pepper.
Since I've packed almost everything that can be used to melt butter, I put 1 teaspoon of butter into each mason jar and let the butter melt in a hot water bath. It works well and actually saves having to clean another dish.
Crack the egg in to the dish, sprinkle with salt and pepper, and dab with a bit more butter...since the teaspoon of butter previously wasn't enough!
Pop them in to a 350 F oven for approximately 15 minutes.
This recipe comes from the Culinary Arts Institute Encyclopedic CookBook (1950). There are 6 additional variations for this recipe (cheese, chicken livers (YUCK! Nope, not trying!), pork sausage, roquefort baked eggs, eggs a la suisse, and eggs in mustard sauce) that I'll get around to trying at some point, but sadly...not while in Toronto.
Keeper: Yes Siree :) The eggs were yummy and what could be better than making eggs that you don't have to babysit.
Baked or Shirred Eggs
Culinary Arts Encyclopedic Cookbook - 1950 (pg 289)
INGREDIENTS
- 6 or 12 eggs
- butter
- salt
- pepper
DIRECTIONS
- Melt 1 teaspoon of butter in each custard cup.
- Break 1 or 2 eggs in to each cup.
- Sprinkle with salt and pepper and dot with butter.
- Bake in moderate oven (350 F) until eggs are firm but not hard, approximately 15 minutes.
- Serve in the cups.
No comments:
Post a Comment