tz.drome-portdeplaisance.com
New recipes

How to Bake Eggs en Cocotte

How to Bake Eggs en Cocotte


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Tips for baking eggs in a cup from the famous French cooking school, LaVarenne

Finished eggs en cocotte can be sprinkled with fresh herbs.

Baking eggs en cocotte is a simple and elegant way to prepare eggs. The eggs are baked in a small ramekin (each ramekin holds either one or two eggs, depending on its size) with butter or cream. The yolks stay soft and creamy, making them a nice accompaniment to bread or toast. Anne Willan’s LaVarenne Pratique, an essential culinary reference book for both novice and expert cooks, shares these tips for peeling boiled eggs.

To make eggs en cocotte, start by buttering the ramekins. Then, sprinkle them with salt and pepper and add any flavorings like cheese or fresh herbs. Crack the eggs and add one or two to each ramekin, depending on its size. Add a tablespoon of cream to each ramekin and cover the eggs loosely with foil if you like. Create a water bath by setting the ramekins in a pot of water (the water should reach about halfway up the sides of the ramekins) and bringing the water to a boil on top of the stove.

Continue cooking the eggs in the water bath on top of the stove (or bake them in a 375-degree-oven) for 5 to 6 minutes. You can test the eggs for doneness by shaking the ramekin; the whites should be just set and the yolks should still be very soft. The eggs will continue cooking for another 1 to 2 minutes after they’re removed from the water bath because of the heat in the ramekin.

For recipes and more tips, visit LaVarenne’s website or buy a digital copy of LaVarenne Pratique.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


Baked Eggs

Have you made Baked Eggs (also called Shirred Eggs and Oeufs / Eggs en Cocotte ) before? I'm not sure how I've missed this egg-cooking method for the past four decades, but I'm so glad that it's now in my repertoire. Because, oh baby are they good - rich, creamy, cheesy! And not only good but can be assembled in three minutes flat and take less than 10 minutes to cook. Another benefit: you can make two or twenty because they're made in individual ramekins. (Perfect for brunch and holiday breakfasts!)

We discovered these Baked Eggs (oeufs en cocotte) on a trip we made to Paris a few years ago. And there's one thing about Paris that I love, maybe even more than the Eiffel Tower: the eggs. At home, in the height of spring, I can buy eggs for a few weeks with perky, deep orange yolks that taste so rich that one is plenty.

In Paris, at the height of autumn, I could walk out the door and buy eggs like this from any number of vendors at the outdoor markets and also from butchers and cheese shops. My point is that the quality of eggs used here is important, they're the star of the dish!


Have your little fireproof china dishes ready with a good lump of butter in each, and an egg for each person ready broken into separate saucers. Put the little dishes into the oven at 190°C/gas 5 and take them out as soon as the butter has melted, slide an egg into each, pour a large tablespoon of cream on to the egg, avoiding the yolk, return them to the oven. They will take 4–5 minutes to cook, allowing perhaps ½ a minute less for those on the top shelf.

If you leave them too long, the yolks get hard and the dish is ruined, so be on the alert to see that they are taken out of the oven at the exact moment.

Experience and knowledge of the idiosyncrasies of one’s own oven are the mediums of success here. No pepper or salt should be added, except at table, but a very little cut fresh tarragon when they come out of the oven is an acceptable addition.


Eggs en Cocotte (Baked Eggs)

There is something seriously magical about slowly cooking eggs in individual pots of cream and cheese! Eggs en Cocotte or shirred eggs as they’re sometimes called are prepared in ramekins and baked in a water bath resulting in creamy, custardy eggs perfect for dipping or spreading on buttery toast!

This recipe is rich, indulgent and worth every creamy bite! I serve eggs en cocotte for brunch with bacon, toast, fruit and a peppery, lemony salad.

Tips for Eggs en Cocotte (Baked Eggs) →

Bake the eggs in a bain-marie: A bain-marie is a water bath that creates even, gentle heat around whatever your baking. Cheesecakes and custards are typically baked in a bain-marie.

To set up your bain-marie pre-heat your oven to 350. Bring a kettle of water to a boil. Set your prepared, egg-filled ramekins inside a high-sided baking dish. Pour the boiling water into the dish until it reaches 3/4 up the sides of the ramekins. Cover the baking dish in foil (or use individual lids if your ramekins come with them.)

How to know when your eggs are “done.” Egg doneness is so much of personal preference. I like my egg whites fully set with a soft gooey, jammy yolk. I recommend setting a timer for 12 minutes to start. After 12 minutes, have a peek at your eggs. The cream should be just barely bubbling around the sides and if you give the ramekins a gentle shake there will be a slight wobble on top. Not there yet? Close the oven and check them again in two minutes. Continue until your eggs are just how YOU like them!

You can use one or two eggs depending on the size of your ramekins.

I love Boursin cheese but you can use any kind you like here!

Cooking times really to vary greatly depending on how you like your eggs. I’ve found that 12-15 minutes is good for runny yolks, 20-25 minutes for jammy, firmer yolks.


PRO KITCHEN TIP: Note: To easily make a bain Marie, place the ramekins on a rimmed baking sheet or baking pan already inside the oven. Boil some water on the stove either in a kettle or a sauce pan. Add the boiling water to the pan already in the oven. This will prevent any spilling accidents and accidental burns. Then once the eggs are done you will be able to remove them from the pan and finally the tray once it cools.

Then bake uncovered, until the whites were set but the yolks are still loose. This took about 25 minutes but you can add to the cooking time depending on how you like your yolks. I baked my husband&rsquos for 30 minutes because they don&rsquot like the runny yolks. We then ate our eggs en cocotte with buttered toast.

On the second day, we added a few more ingredients to the eggs prior to baking. Just like the day before, I sprayed the ramekins and then added a thin layer of hash brown potatoes to the bottom, then layered in some bacon strips before I added the cheese, egg and all the rest as I detailed above. While Gruyere is traditional, we used goat cheese in our ramekins while my son wanted cheddar cheese.

The possibilities are endless with this simple yet elegant dish. Once again, there is no right or wrong when it comes to food. It&rsquos all a matter of taste! So mix it up any way you choose.


How To Make Baked Eggs En Cocotte

How to make baked eggs is a question that has been requested by most people who are fond of baking or cooking and would like to try out a new dish. You will be surprised to know that making these delicious and sumptuous eggs is actually not a difficult task and one that can be done with ease and in very less time.

These delicious omelets can be made right at the comfort of your own home using the traditional methods that have been used for hundreds of years and still are used till this day. It will not be wrong if we say that these traditional methods are the ones that have made baking eggs as part of our everyday routine and as such we shall continue to follow the same for all those hundreds of years to come.

These recipes are easy to understand and even if you do not have a background in baking or cooking you can still try your hand at making these mouth watering delight. If you are looking for a healthy and delicious dessert, then a baked egg is what you need.

When we talk about the word “dessert,” what comes to our minds? Usually we think of ice cream, cookies, cakes and the like. Well, baking a healthy and yet delicious cake is now something that is very popular. The reason why many bakeries have started offering this type of dish is because of the health benefits associated with it. How to Make Baked Eggs is a very interesting topic.

It looks like a lot of fun to make and eat, but it can be quite tricky to do if you don’t have the right information. I’ve been making baked eggs for over 20 years now and while I have many tricks and secrets that no one else knows, I am always willing to share them if someone asks me. Here are some of my secrets for making fantastic eggs:


Bake Eggs the French Way and Never Overcook Your Yolks Again

In this classic French technique, eggs are cracked into individual ramekins and baked in a water bath, and always achieve runny-yolk perfection. Oeufs en cocotte, compared to other baking techniques like eggs baked in muffin tins and cast-iron baked eggs, is totally underrated, possibly because many traditional French dishes are technical and very involved. Yes, whipping together soufflés is not an easy task, and mastering the French omelet takes time. Eggs en cocotte allows more room for error than other egg-cooking techniques, so it&aposs ideal for lazy mornings when you&aposre still a little sleepy.

Baked eggs can be finicky, though. Often, by the time you think your egg is cooked, the yolk is chalky and the white is rubbery. A raw egg is comprised of water and protein, so as the egg is heated, the proteins inside unfold and create a web. The more the egg is cooked, the tighter the web gets, squeezing out the water and evaporating it. That leaves you with an unappealing egg.

The best way to avoid this common egg mistake? Cook your eggs as gently as possible. If you’re baking eggs in an oven, the temperature of the ramekins will continue to rise, so if you leave the eggs in the oven for too long𠅎ven just an extra 30 seconds—you will likely overcook them. Surrounding the dishes with simmering water will ensure that the temperature of the ramekins never exceeds the temperature of the water.

1. Grease the insides of each ceramic bowl, add a handful of cooked ingredients to the bottom of the dish (bacon, onions, or spinach). What fills the ramekins is totally up to you—it can be as elaborate or simple as you𠆝 like.

2. Crack one or two eggs on top.

3. Drizzle a little bit of cream around the egg and top with grated cheese.

4. Set the filled ramekins in a large straight-sided dish, like a casserole dish or a cake pan.

5. Fill the pan with simmering water until it’s leveled with the egg mixture. But be careful not to pour the water directly into the ramekins.

5. Bake the eggs for 5 minutes, checking them every minute until the whites are set and the yolks are perfectly runny.


Jacques Pépin Knows the Easiest Way to Incredible Eggs

Jacques Pepin is a Maître d’Oeufs—that’s Master of Eggs for you non-French speakers—the kind of chef who judges a cook’s skill by how they make an omelette. But one of his favorite egg preparations takes only a fraction of an omelette’s work it’s so simple you barely need a recipe.

The dish is oeufs en cocotte, eggs steamed in ramekins or small pots. Pepin starts with some mushrooms and shallots sweated in a pan until they just start to soften. Then he adds some cream to form a quick sauce, which cools for a minute until it’s ready to be spooned into the bottom of single-serving cocottes. In go the eggs, and the cocottes steam in a water bath right on the stove. The cream works its way around the eggs—which Pepin takes runny, thankyouverymuch—for a delightfully saucy breakfast or lunch sopped up with plenty of bread. Are you feeling French yet?

More easy egg dishes this way »
And for further studies with chef Pepin, read our feature: The Good Teacher »

MORE TO READ

An All-American Cheese From the Atomic Age

Straight out of sci-fi, this quirky Midwestern wheel is the product of radiation, mutant mold, and one Wisconsin scientist’s imagination.


Simple Eggs en Cocotte (Baked Eggs)

Eggs en cocotte, sounds sorta fancy, huh? But it’s really nothing more than over-baked eggs. Bake the eggs in individual ramekins and top with whatever you have on hand. Ready in 15 min!

It’s a simple dish you can quickly throw together, even for a large crowd.

The best part is you can make it any way you want. I usually make mine with chanterelles or porcinis for their strong flavor and then accompany it with some wilted greens or with broccolini, as you see in the pictures. The rest of the family here likes theirs with crumbled sausage and a little cheese. See what I mean about it being highly adaptable?


Recipe Summary

  • 8 teaspoons extra-virgin olive oil
  • 8 large eggs
  • 4 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • ¼ cup chopped basil
  • Buttered toasted whole wheat or white bread

Preheat the oven to 350°. Coat the bottoms and sides of eight 4-ounce ramekins with 1 teaspoon of olive oil each. Arrange the ramekins around the sides of a roasting pan and crack 1 egg into each one. Top each egg with 1/2 tablespoon of butter and season with salt and pepper. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.

Bake the eggs in the oven for about 15 minutes, turning the pan halfway through cooking, until the yolks are runny and the whites are just firm. Garnish the eggs with the chopped basil and serve right away with buttered toast.