Eggs en Cocotte

Name: Eggs en Cocotte
Ingredients: two teaspoonsful of cream; break very carefully an egg into each; Dust with pepper, salt, and parsley; Dust with pepper, salt, and parsley

From The cult of the chafing dish, 1904

Serve in the cups, handle carefully.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

105Calories

6 gProtein

1 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories105 kcal

Protein6.5 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.2 g

Total Fat8.2 g

Saturated Fat3.6 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol196 mg

Sodium73 mg

Potassium78 mg

Calcium34 mg

Iron0.9 mg

Magnesium6.6 mg

Phosphorus105 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 40. The excerpt below is the record exactly as published.

Eggs en Cocotte. You must provide some of those dear little fireproof china cups especially made for the purpose. Butter these little cups. Put two teaspoonsful of cream into each. Then break very carefully an egg into each. Dust with pepper, salt, and parsley

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