Shirred Eggs

oooo Very good! I am bummed I cracked one yolk but it still came out nice. My toaster oven (Breville) is rather warm so I didn't need the whole 12-15 minutes.

Yummy and easy! I replaced heavy cream with skyrr yogurt, and chives with basil. It was great!

Yummy and easy! I replaced heavy cream with skyrr yogurt, and chives with basil. It was great!

This was ok... I personally like cooked whites and runny yolks, but I had a hard time getting the whites to solidify enough, and by the time they seemed ready the yolks were totally dry. Perhaps I cooked them too long- several extra minutes because the whites seemed too runny. I really did enjoy the flavors together (chives are wonderful with eggs-definitely use them!), but I think I will try less baking time if I make them again, or heat the ramekins a bit to help the whites along......ok, tried it again using the first reviewers advice and it was so much better that I had to add another star. Heating the ramekins in a hot water bath, then adding the eggs and letting them sit a minute before removing them from the water and cooking them per instructions the rest of the way helped the whites solidify and the eggs were definitely ready at 12 minutes-I wouldn't go a minute longer than that, because the yolks were cooked slightly more than I would like. this method made all the difference, thanks Joan B.! Oh-I used two small ramekins for this recipe-making two servings, one for my boyfriend and one for myself. We both enjoyed them very much, and the presentation is so nice in the ramekins.