Shirred Egg with Chicken Liver

Name: Shirred Egg with Chicken Liver
Ingredients: 2 teaspoons butter (4, if using 2 eggs); 1 chicken liver, cut in half; 1 small shallot or 1 scallion, chopped (or both, which I prefer); A splash of dry sherry; 1 or 2 large eggs; Salt and freshly ground pepper

December 9, 2011

I’ve loved shirred eggs ever since I first sampled them in a Paris brasserie years ago. But I didn’t know exactly how to make them until I came across the carefully instructive recipe in Julia Child’s masterful tome, Mastering the Art of French Cooking, where they were called oeufs sur le plat or oeufs miroir (in deference to their shimmering surface). Here’s my favorite version, which I invariably make when I have plucked the packet of giblets from the cavity of a chicken. It should always include a plump liver—the cook’s treat.

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