Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Baked Eggs en Cocotte
From Good Cheap Food, by Miriam Ungerer

In this case, the "cocotte" can be a Pyrex custard cup large enough to accommodate two eggs, or any shallow ovenproof ceramic dish. Old-fashioned deep-pottery custard cups are attractive, but only one egg apiece can be cooked in them.

Ingredients for each serving:

2 tsp butter
2 eggs
1 Tbsp heavy cream
1 tsp grated Parmesan or Romano cheese
1/2 tsp parsley and 1/2 tsp tarragon, minced together
Salt, to taste
Pepper, to taste

Instructions:

Preheat the oven to 325F (160C).

Butter the baking dishes with a little of the butter and put the remainder in the bottoms. Place in the oven to heat. Set the heated dishes on a pie pan or baking sheet so you won't have to fiddle with a lot of small red-hot dishes.

Break the eggs (if you're making more than two) into a teacup so that you can quickly slip them into the hot dishes. Slide the eggs into the heated dishes, pour the cream on each one, and sprinkle with grated cheese. Put them back into the oven covered loosely with a sheet of aluminum foil and bake five minutes. They should look a bit underdone because they continue cooking in their hot dishes even on the table. Sprinkle with minced herbs and serve at once or the eggs will surely be overcooked. The cocottes may also be cooked on a top burner in a pan of shallow boiling water, covered loosely.

Variation: Make a quarter-inch bed of a pureed cooked vegetable in the cocotte before breaking in the eggs.

Submit your question
to Ochef

Related Articles:
What is a Coddled Egg or Coddled Egg Yolk?
Why Does the White of an Egg Turn White?
Adding Liquids to Scrambled Eggs or Omelets
Why is Raw Egg White Sometimes Cloudy?
How do You Temper In Eggs?
Related Recipes:
Tortilla Espanola (Potato Omelet)
Tunisian Briks
Scotch Eggs
Herbed Spinach Frittata with Feta
Quiche Nicoise with Miso
CookingBakingIngredientsEquipmentTechniquesEntertainingHolidaysEthnicNutritionSafetyDessertsDrinksHistoryScienceKids

Register 2001-2006 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks