CookEat Recipe
Shirred Eggs with Sweet Corn
Two eggs baked over gently creamed sweet corn in each individual dish.
Method
Steps
Step 1
Preheat the oven to 325°F. Open one nominal pint can of whole-kernel sweet corn packed in water. Drain the kernels into a sieve over a bowl, retaining all the packing liquid. Divide the kernels into two equal portions and divide the retained liquid into two equal portions. Put one half of the kernels and one half of the liquid together in a small saucepan. Put the unused other halves together in a clean covered container and refrigerate promptly.
Step 2
Add the half gill of cream and light tablespoon of butter to the selected corn in the saucepan. Season with the first two saltspoons of salt, one saltspoon of white pepper and one saltspoon of grated nutmeg. Cook gently for ten minutes, mixing occasionally.
Step 3
Evenly divide all the hot prepared corn mixture among six shirred-egg dishes. Carefully crack two fresh eggs into each dish, using twelve eggs in all. Evenly distribute the separate total half teaspoon of salt and two saltspoons of white pepper over the eggs in all six dishes.
Step 4
Put the dishes in the oven for the first three minutes, then continue baking as needed until the whites and yolks are firm and the centre of the egg preparation reaches 160°F. Serve very hot.
Cooked it? Rate it.
Cooked 0 times