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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 441) → Modernised~88% of the text changedremovedadded
Egg 4 stk egg (1 per cocotte). 4 spiseskjeer fløte (kokende, 1 i hver cocotte). 20 g smør (kaldt, en liten klatt i hver). salt pepper. (etter smak). pepper (etter smak). Varm cocotterne, ha en spiseskefuld 4 små cocotter (små ildfaste porselensformer) godt.. Ha 1 spiseskje kokende fløte i hver cocotte, slaa et knekk forsiktig ett egg forsigtig i, tilsæt pepper, i hver så plommen holder seg hel, og strø over salt og ganske litet koldt smør. Kokes som ovenfor forklaret. (Kokemaaten: De fyldte cocotter sættes pepper. Legg en liten klatt kaldt smør i hver form.. Sett cocottene i en sautépande, denne fyldes med saa meget langpanne eller dyp form og hell på kokende vand, at vann til det staar står ca. 1½ cm. cm fra cocotternes rand. Koketiden er som regel 10 minutter. Sautépanden dækkes kanten av cocottene. Dekk til i ovnen, kun med saa megen aapning, at folie eller lokk, men la en liten åpning være så dampen kan undvike. Naar hviterne slipper ut. Sett i ovnen ved ca. 175 °C.. Kok ca. 10 minutter. Eggene er næsten stive, ferdige når hvitene er eggene færdige. Cocotterne anrettes paa en serviet, lagt paa nesten stive og plommen fortsatt bløt.. Sett cocottene på et avlangt fat.) fat med en serviett under og server straks.

Note on Modernised

Originalen oppgir ingen mengder; jeg har satt praktiske mengder for 4 porsjoner. Vannbad i sautépanne er beskrevet som langpanne/ildfast form i ovnen, og ovnstemperatur er lagt til (ikke i originalen).

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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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