I've found a number of recipes online for shirred eggs.
- Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin).
- Some have a cheese (Parmesan, Cheddar, Swiss) above the eggs; others, I think, don't.
- Some have milk or cream above the eggs (beneath the cheese if both are present); others don't.
I have two questions:
- What purpose in the recipe do these elements serve? How important is each?
- What is considered classic, or traditional, or standard shirred eggs? I'm seeking not an exact recipe, but merely indication of the presence or absence of ingredients like those listed above.