Sunday, October 18, 2009

Oeufs en cocotte (Baked eggs)

Oeufs en Cocotte
from Julia Child

Per ramekin:

1/2 teaspoon butter
1 ramekin 2 1/2 to 3 inches in diameter and about 1 1/2 inches high
2 tablespoons whipping cream
A pan containing 3/4 inch of simmering water
1 egg

1. Preheat oven to 375 degrees. Butter ramekin/s. Break an egg into the ramekin. Pour in a spoonful of cream over the egg and top with a dot of butter.

2. Place in middle level of preheated oven and bake for 7 to 10 minutes. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so they should not be overcooked.

3. Season with salt and pepper and serve. The ramekins may remain in the hot water, out of the oven, for 10 to 15 minutes before serving. To prevent overcooking, remove eggs from oven when slightly underdone.


Anthony said...

I have made these before, but I do them a little differently. I take a slice or two of deli thin ham and line the ramekin, then place the egg in that, salt and pepper to taste, and bake. Before the eggs are completely done I scald the cream to maintain the temp when pouring over the eggs. I sprinkle a little shredded swiss cheese on the eggs and add the cream and cook until preferred doneness or cheese is melted and made a sauce with the cream. (I don't care for runny eggs) When I remove the eggs from the oven I sprinkle a little finely chopped fresh parsley and serve.

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ivolga said...

Thanks for the recipe! I from Russia. I Don't know that usual eggs it is possible to prepare this miracle.