Eggs en Cocotte

Ingredients

• eggs
• boiling water
• cocottes for eggs

Method

1. 1

   Garnish the cocottes, break the eggs into them, set in a sauté-pan with boiling water reaching within half an inch of the brims.

2. 2

   Place in the oven and cover, leaving an opening for steam.

3. 3

   Cook until whites are almost set and yolks are glossy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 103. The excerpt below is the record exactly as published.

EGGS EN COCOTTE The poaching of eggs en cocotte is done in the bain-marie. Cocottes for eggs, which may be replaced by little china or plaited cases, are a kind of small saucepan in earthenware, in porcelain, or in silver, provided with a little handle. The time generally allowed for the cooking or poaching of eggs in this way is ten minutes, but this time is subject to variations either way. In order to accelerate the process I should advise the warming of the cocottes before the insertion of the eggs. Mode of Procedure.—Having garnished the cocottes and broken the eggs into them, as directed in the recipes given hereafter, set them in a sauté-pan and pour therein enough boiling water

Cook this with the app: pantry check, scaling, and the assistant.