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
Free-range eggs Free-range eggs Free-range eggs are eggs produced from birds that may be permitted outdoors. The term "free-range" may be used differently depending on the country and the relevant laws, and is not regulated in many areas. Eggs from hens that are only indoors might also be labelled "cage-free", "barn", "barn-roaming" or "aviary", following the animal happiness certification policies, also known as "happy chickens" or "happy eggs." This is different from birds that are reared in systems labelled as "battery cages" or "furnished cages". Legal standards defining "free-range" can be different or even non-existent depending on the country. Various watchdog organizations,