Shirred or Baked Eggs
From Foods, their selection and preparation, 1935
Variations include lining dishes with buttered crumbs or cheese.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 96. The excerpt below is the record exactly as published.
Shirred or Baked Eggs. Baking eggs at a low temperature is an easy way to prepare them for a large group. Also, it is a good method to use if the oven is needed for other things. To prepare shirred or baked eggs, bake them out of the shell in greased shallow baking dishes, at 300° to 350° F., from 12 to 20 minutes, seasoning as desired
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