Print Options:

Oeuf Cocotte / Baked Eggs

Yields4 ServingsPrep Time20 minsCook Time6 minsTotal Time26 mins

A classic French Sunday nites

Bruno Albouze Oeuf en Cocotte

 200 g Fresh eggs
 150 g heavy cream, reduced by half
 25 g Butter
 3 g Fresh herbs
The Right Eggs For Your Need

Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣


Butter each ramekin generously. Season with a pinch of salt and add the reduced cream and then the egg.


In a Dutch oven filled with an inch/2.5 cm high of boiling water, carefully arrange ramekins inside. Put the lid on and cook for 6 min on low. Or, cook in a 375ºF/190ºC preheated oven for 12 min. Season with fleur de sel, ground black pepper and serve. Add minced fresh herbs such as chives, chervil, parsley, basil, thyme, oregano... Enjoy!

Nutrition Facts

Servings 0