Definition of Shirred egg

1. Noun. Egg cooked individually in cream or butter in a small ramekin.

Exact synonyms: Baked Egg, Egg En Cocotte
Generic synonyms: Dish



Lexicographical Neighbors of Shirred Egg

shirk
shirked
shirker
shirkers
shirking
shirks
shirky
shirl
shirley
shirokshinite
shirozulite
shirr
shirra
shirras
shirred
shirred egg (current term)
shirring
shirrings
shirrs
shirs
shirt-lifter
shirt-sleeve
shirt-stud abscess
shirt-waist
shirt-waists
shirt waist
shirt waists

Literary usage of Shirred egg

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. ..."

2. The Malone Cook Book by Mrs George Hawkins (1917)
"Put mixture in six buttered shirred egg dishes and drop on each one or two eggs, bake till eggs are set. shirred eggs.— Butter an egg ..."

3. Food and cookery for the sick and convalescent by Fannie Merritt Farmer (1912)
"shirred egg. J^ cup soft bread crumbs. 1 egg. ^ tablespoon melted butter. Few grains salt. Mix bread crumbs and butter, stirring lightly with fork. ..."

4. Food and Cookery for the Sick and Convalescent by Fannie Merritt Farmer (1912)
"shirred egg. Jj) cup soft bread crumbs. 1 egg. % tablespoon melted butter. Few grains salt. Mix bread crumbs and butter, stirring lightly with fork. ..."

5. A Diabetic Manual for the Mutual Use of Doctor and Patient by Elliott Proctor Joslin (1919)
"shirred egg (egg, 1; cream, 15 grams); bacon, 20 grams. String beans, 150 grams; spinach, 150 grams. Lunch. Hash (corned beef, 90 grams; cabbage, 180 grams; ..."

6. Elements of the Theory and Practice of Cookery: A Textbook of Domestic by Mary Emma Williams, Katharine Rolston Fisher (1916)
"Brandy, 1t., or Lemon juice, 1J tb. Nutmeg. Beat the egg till thoroughly foamy; stir in the other ingredients. shirred egg Break an egg into a buttered cup ..."

7. Therapeutic Gazette (1897)
"... water ices; 6 PM, dry toast, shirred egg, tea or coffee; 9 PM, chicken broth or beef broth. Fourth and fifth days.—7 AM, coffee or tea, soft boiled, ..."

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