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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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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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