Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon.

They differ from œufs en cocotte, which are baked in a ramekin sitting in a bain-marie, or water bath.

[3] Variations on the recipe include adding breadcrumbs or cheese to the top of the eggs to create a crust, or garnishing with herbs such as tarragon.

[1] 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.

[4] Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice.