Shirred (Baked) Eggs
From The galley guide, 1923
If using cups, place them on a tin plate for easier handling.
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 12. The excerpt below is the record exactly as published.
Shirred (Baked) Eggs. Butter the inside of as many cups as there are eggs to be cooked, or the inside of partitioned baking tin. Break one egg into each cup or partition, place dab of butter and pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.