Eggs en Cocottegently baked in cream
French eggs baked individually over cream in a water bath, with firm whites, soft yolks, and a delicate texture.
Eggs en cocotte are prepared in small greased ramekins, with cream surrounding the egg and gentle baking in the oven. The water bath moderates the heat so the whites set without hardening the yolks; each portion is served in its own dish.
Ingredients
Ramekins
Seasoning
Preparation
Prepare the containers
Preheat the oven to 180 °C, grease four ramekins, and distribute the cream among them.
4 minutesAdd the eggs
Crack one egg into each ramekin and season with salt and pepper without breaking the yolks.
3 minutesBake in a water bath
Place the ramekins in a baking dish, add hot water halfway up the sides, and bake for 12 to 15 minutes until the whites set.
15 minutes
Substitutions
Heavy cream with similar fat content can replace fresh cream; pure milk yields a thinner, less protective result.
Storage
Serve immediately after baking; if necessary, cool quickly, cover, and refrigerate.
Approximate shelf life: Up to 1 day refrigerated, with full reheating.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
