Eggs en Cocotte
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 148. The excerpt below is the record exactly as published.
Eggs en Cocotte. To poach eggs en cocotte use 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 handle. The time generally allowed for the cooking or poaching of eggs in this way is ten minutes, but this is subject to variations either way. Having garnished the cocottes and broken the eggs into them, as directed in the recipes which follow, set them in a flat pan and pour in enough boiling water
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