What are eggs en cocotte?

Eggs gently cracked into small, buttered individual molds (cocottes) and set slowly in a water bath, so the white is just firm and the yolk soft. In this à la Colbert version, the molds are first lined with filling.

What is the filling made of?

Chopped mushrooms and ham sautéed in butter and bound with a little reduced meat sauce. This is placed in the bottom and along the sides of the cocotte before the eggs are added.

How is the dish plated?

Just before serving, a thread of reduced meat sauce is laid around the egg yolks. The dish is served warm in the cocottes, serving 4.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 441, in the chapter on omelets and egg dishes.

Eggs en cocotte à la Colbert

Name: Eggs en cocotte à la Colbert
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggs (1 per cocotte); 100 g mushrooms (finely chopped); 75 g cooked ham (finely chopped); 20 g butter (for sautéing); 1 dl reduced meat sauce (heavily reduced meat sauce, a little for mixing and a little for garnish); salt (to taste); pepper (to taste)

Eggs en cocotte à la Colbert from Erken 1914: the bottom and sides of small molds are lined with chopped mushroom and ham sautéed in butter and bound with reduced meat sauce, an egg is cracked in and steamed in a water bath in the oven for about 10 minutes. Garnished with a thread of meat sauce around the yolk before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 441 (falt i det fri)

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About the dish

A finer version of eggs en cocotte, named after Colbert. The cooking method is the same as for the other cocotte eggs: steaming in a water bath in the oven, covered with a small opening for the steam.

How to make it

1
Sauté the filling
Sauté the finely chopped mushrooms and ham in butter, and bind the mixture with a little reduced meat sauce. Season with salt and pepper.
2
Line the molds
Line the bottom and sides of 4 buttered cocottes with the mushroom and ham mixture.
3
Add the eggs
Carefully crack one egg into each cocotte so the yolk stays whole.
4
Steam in a water bath
Place the cocottes in a roasting pan, pour in boiling water to 1½ cm from the rim, cover leaving a small opening for the steam, and place in the oven at about 175 °C (345 °F) for about 10 minutes, until the whites are nearly set.
5
Plate
Just before serving, lay a thin thread of reduced meat sauce around the egg yolk. Serve at once in the molds.

Changes from the original

The original gives no quantities; practical amounts for 4 servings have been added. "Reduced meat sauce" is interpreted as a reduced, concentrated meat sauce/demi-glace. Oven temperature has been added.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 441) → 1949 (korrekturlest, s. 500)~47% av teksten endretfjernetlagt til

(Oeufs en cocotte å la Colbert.) Egg champignons skinke kraftsaus. ~~Cocotternes bund~~ Cocottenes bunn og sider ~~dækkes~~ dekkes med hakkede champignons og skinke, ristet i smør og jevnet med litt ~~indkokt~~ innkokt kraftsaus. Eggene ~~slaaes forsigtig~~ slåes forsiktig i og kokes som ovenfor ~~forklaret.~~ forklart. Umiddelbart før anretningen ~~omgives blommerne~~ omgis plommene med en ~~traad~~ tråd av ~~indkokt~~ innkokt kraftsaus.

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Frequently asked questions

What are eggs en cocotte?: Eggs gently cracked into small, buttered individual molds (cocottes) and set slowly in a water bath, so the white is just firm and the yolk soft. In this à la Colbert version, the molds are first lined with filling.
What is the filling made of?: Chopped mushrooms and ham sautéed in butter and bound with a little reduced meat sauce. This is placed in the bottom and along the sides of the cocotte before the eggs are added.
How is the dish plated?: Just before serving, a thread of reduced meat sauce is laid around the egg yolks. The dish is served warm in the cocottes, serving 4.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 441, in the chapter on omelets and egg dishes.

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