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Eggs en cocotte with cream

Eggs en cocotte with cream from Erken 1914: boiling cream, egg, salt, pepper, and a knob of butter in small warmed porcelain molds, steamed in a water bath in the oven for about 10 minutes until the white is nearly set. Served in the molds on a dish with a napkin.

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

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About the dish

On the same page, Erken explains what a cocotte is: "a small casserole of clay, porcelain, or silver." The eggs are steamed in a water bath in the oven – the forerunner of today's "eggs en cocotte." The dish belongs to the light intermediate courses.

How to make it

  1. 1

    Warm the molds

    Warm 4 small cocottes (small ovenproof porcelain molds) well.

  2. 2

    Fill

    Put 1 tablespoon of boiling cream in each cocotte, carefully crack one egg into each so the yolk stays whole, and sprinkle with salt and pepper. Place a small knob of cold butter in each mold.

  3. 3

    Steam in a water bath

    Place the cocottes in a roasting pan or deep dish and pour in boiling water until it stands about 1½ cm from the rim of the cocottes. Cover with foil or a lid, but leave a small opening so the steam can escape. Place in the oven at about 175 °C (345 °F).

  4. 4

    Cooking time

    Cook for about 10 minutes. The eggs are done when the whites are nearly set and the yolk still soft.

  5. 5

    Serve

    Place the cocottes on an oblong dish with a napkin underneath and serve at once.

Changes from the original

The original gives no quantities; I have set practical amounts for 4 servings. The water bath in a sauté pan is described as a roasting pan/ovenproof dish in the oven, and oven temperature has been added (not in the original).

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 441) → 1949 (korrekturlest, s. 500)~76% av teksten endretfjernetlagt til
(Oeufs en cocotte å la créme.) Egg fløte smør salt pepper. Varm cocotterne, cocottene, ha en spiseskefuld spiseskjefull kokende fløte i hver cocotte, slaa slå et egg forsigtig forsiktig i, tilsæt tilsett pepper, salt og ganske litet lite koldt smør. Kokes som ovenfor forklaret. (Kokemaaten: De fyldte cocotter sættes i en sautépande, denne fyldes med saa meget kokende vand, at det staar 1½ cm. fra cocotternes rand. Koketiden er som regel 10 minutter. Sautépanden dækkes til i ovnen, kun med saa megen aapning, at dampen kan undvike. Naar hviterne er næsten stive, er eggene færdige. Cocotterne anrettes paa en serviet, lagt paa et avlangt fat.) forklart.

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Frequently asked questions

How do I cook eggs en cocotte properly?
Place the filled cocottes in a sauté pan and fill it with boiling water so it stands 1½ cm from the rim of the cocottes. Cover and place in the oven, but leave an opening so the steam can escape. The cooking time is usually 10 minutes – the eggs are done when the whites are nearly set.
What goes in the cocotte before the egg?
A tablespoon of boiling cream in each preheated cocotte. The egg is gently cracked in, and you add pepper, salt, and quite a little cold butter.
How is the dish served?
The cocottes are arranged on a napkin laid on an oblong dish. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 441, and serves 4.

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