First Class Breakfast on the Titanic: Shirred Eggs
Shirred eggs as part of a first class breakfast on the Titanic
City/Region: Titanic | United Kingdom | United States of America
Time Period: 1896 | 1912
This is one of the two recipes I used from Fannie Farmer’s cookbook to recreate a first class breakfast aboard the Titanic. At the same time that Auguste Escoffier was the name in fine dining, Fannie Farmer’s recipes were being made in the homes of everyone who couldn’t dine at the Ritz, but that doesn’t mean they weren’t first class.
These shirred eggs have a wonderful crunch from the breadcrumbs and are creamy and delicious.
“Butter an egg-shirrer. Cover bottom and sides with fine cracker crumbs. Break an egg into a cup, and carefully slip into shirrer. Cover with seasoned buttered crumbs, and bake in moderate oven until white is firm and crumbs brown. The shirrers should be placed on a tin plate, that they may be easily removed from the oven.
Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake.”
Ingredients:
- 1/3 cup (37 g) breadcrumbs
- 1 tablespoon (14 g) butter, melted
- 2 eggs
- Salt and pepper
Instructions:
- Preheat the oven to 375°F (190°C).
- Mix the breadcrumbs and melted butter in a small bowl.
- Cover the bottom of a 3” ramekin with two-thirds of the breadcrumbs and pat down.
- Crack the eggs in a separate bowl, then gently pour them into the ramekin.
- Sprinkle with salt and pepper, then top with the remaining breadcrumbs.
- Place the ramekin on a baking sheet and bake for 15 minutes, or until there is only a slight jiggle in the center of the eggs.
- Arrange the shirred eggs with smoked salmon cornets, baked apples, and buckwheat cakes on a tray. For extra authenticity, include black currant conserve, Frank Cooper’s Vintage Oxford mramalade (how it was misspelled on the ship's menu), and watercress. Serve it forth.