i need chowhounders consultation.
first time making shirred eggs this week. started with ina garten's recipe in her new paris book. it's a very tasty recipe, i can tell. but i think her temperature may be off. she says to broil cream and butter until hot and bubbly (6" from broiler), about 3 mins. then add the eggs & herb mixture and broil another 5 to 6 minutes, until the whites of the eggs are almost cooked.
when i do this, the whites are cooking faster than the yolks are. so i end up with uncooked white and overcooked yolk. this morning, i tried at 400 degrees instead of broiler and they're still not right.
my goal: a white that's cooked but still a little loose and a yolk that's runny when you pop it so that you can sop it up with a killer piece of toast. any advice from shirred egg veterans?
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