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Eggs in cocotte (Oeufs en cocotte)

Eggs in small cocotte dishes are set in a water bath and baked covered in the oven for about 10 minutes, until the whites are almost set. From Erken's Stor kokebok (1949), p. 500.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 500 (falt i det fri)

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About the dish

The recipe uses the French name 'Oeufs en cocotte'. Erken first explains what a cocotte is, which shows the dish was not widely known.

How to make it

  1. 1

    Fill the cocottes

    A cocotte is a small casserole of earthenware, porcelain or silver, with a handle, or a small dish set in a little stand. Fill the cocottes and place them in a sauté pan.

  2. 2

    Make a water bath

    Fill the sauté pan with enough boiling water that the water stands about 1½ cm below the rim of the cocottes.

  3. 3

    Bake in the oven

    Cover the sauté pan and place it in the oven, leaving just enough opening for the steam to escape. The cooking time is usually 10 minutes. The eggs are done when the whites are almost set.

  4. 4

    Note

    Note: With almost-set whites the yolk stays soft. Pregnant women, the elderly, small children and people with weakened immunity should choose eggs cooked until the yolk is firm.

Changes from the original

The original has no ingredient list, and no filling beyond the egg is mentioned. 'Iy 2 cm' is read as 1½ cm. No oven temperature is given. The safety note has been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 500) → Modernised~77% of the text changedremovedadded
(Oeufs en cocotte.) Cocotte til egg (ett per cocotte). kokende vann (til vannbadet). En cocotte er en liten kasserolle av ler, leire, porselen eller sølv, enten forsynt med skaft skaft, eller en liten form, form som settes op i små stativer til det bruk. De fylte cocotter settes et lite stativ. Fyll cocottene og sett dem i en sautépanne, denne fylles sautépanne.. Fyll sautépannen med så meget mye kokende vann at det vannet står iy 2 cm. ca. 1½ cm fra cocottenes rand. Koketiden er som regel 10 minutter. Sautépannen dekkes kanten på cocottene.. Dekk sautépannen til og sett den i ovnen, kun med akkurat så megen stor åpning at dampen kan undvike. Når slippe ut. Koketiden er vanligvis 10 minutter. Eggene er ferdige når hvitene er næsten stive, nesten stive.. Merk: Med nesten stive hviter blir plommen myk. Gravide, eldre, små barn og personer med nedsatt immunforsvar bør velge egg som er eggene ferdige. stekt til plommen er fast.

Note on Modernised

Originalen har ingen ingrediensliste, og fyll utover egg er ikke nevnt. «Iy 2 cm» er tolket som 1½ cm. Ovnstemperatur er ikke oppgitt. Sikkerhetsmerknaden er lagt til.

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Frequently asked questions

What is a cocotte?
A small casserole or dish of earthenware, porcelain or silver, with or without a handle.
How do I know the eggs are done?
When the whites are almost set, according to Erken.

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