Eggs en Cocotte
By Joe
Source: Bon Appétit — Jacques Pépin, Eggs en Cocotte.
A eggs en cocotte recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Pour water into a big skillet in order to come ½" up the sides; bring to a gentle simmer over a mid-sized flame. Well grease four 8-oz.
- 2
Step 2. Ramekins or little heatproof bowls (around 1 tsp. Each) with unsalted butter; scatter well with kosher salt and freshly ground pepper.
- 3
Step 3. Share Finely chopped chives among ramekins (4 Tbsp). Crack 1 big egg into each ramekin, next move ramekins to skillet and cover skillet using a lid.
- 4
Cook (2). Heat eggs, adjusting heat if you need to to maintain a simmer, till whites are set plus yolks are still soft, 4–7 minutes. Carefully move ramekins to plates using tongs.
- 5
Step 5. Share 4 Tbsp. Heavy cream (if using) among ramekins; season gently with more salt and pepper.
- 6
Finish. Offer eggs with warm buttered toast.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the ingredient list misses the toast the title names. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 72 kcal |
| Protein | 6.3 g |
| Carbohydrate | 0.4 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 4.8 g |
| of which saturates | 1.6 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
8.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
