Sunday, October 18, 2009
Oeufs en cocotte (Baked eggs)
Oeufs en Cocotte
from Julia Child
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. 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.