Shirred eggs of the eggs to create a crust, or garnishing with herbs such as tarragon. Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice. Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe. Shirred eggs Shirred eggs, also known as baked eggs, are eggs that
Deviled egg hot sauce, ham, mushrooms, spinach, sour cream, caviar, shrimp, smoked salmon or other seafood, and sardines. The yolk mixture is then scooped into each egg "cup" made from the firm egg whites. Old Bay, paprika, curry powder, cayenne, chives, or dill may be sprinkled on top as a garnish. The finished eggs may be further decorated with caviar, anchovy, bacon, shrimp, or herring. In France, the dish is called "œuf mimosa" ("mimosa egg", named after the appearance of the mimosa tree); in Hungary, "töltött tojás" ("stuffed egg") or "kaszinótojás" ("casino egg"); in Romania, "ouă umplute" ("stuffed eggs"); in the Netherlands