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Recipe details
Eggs en Cocotte
An individual baked egg dish with cream, finished with chives.
≈ 220 kcal/100 g · ≈ 160 kcal/serving
20 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
unsalted butter5 g
large egg50 g
heavy cream15 ml
kosher salt0.5 g
black pepper0.1 g
chives, chopped2 g
Cookware and utensils
ramekin
deep baking dish
kettle
small skillet
Directions
01
Heat the oven to 190°C/375°F.
Products
No products at this step
Action
preheat
Time
10 min
Temperature
190°C/375°F
02
Butter the ramekin.
Products
unsalted butter — 5 g
Action
butter
Time
1 min
Temperature
no heat
03
Crack the egg into the ramekin and add the cream, salt, and pepper.
Products
large egg — 50 g; heavy cream — 15 ml; kosher salt — 0.5 g; black pepper — 0.1 g
Action
assemble
Time
1 min
Temperature
no heat
04
Place the ramekin in the baking dish and pour in hot water halfway up its side.
Products
No products at this step
Action
water-bath
Time
1 min
Temperature
about 100°C/212°F
05
Bake the egg until the white is set and the yolk remains soft.
Products
large egg — 50 g; heavy cream — 15 ml
Action
bake
Time
10 min
Temperature
190°C/375°F
06
Sprinkle the egg with chives.
Products
chives, chopped — 2 g
Action
sprinkle
Time
1 min
Temperature
no heat
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