A cocotte is a small round or oval dish in which food is cooked and served – a ramekin or individual casserole. It may be made of fireproof china, tempered glass, earthenware, porcelain, cast iron, copper, or stainless steel. The food cooked and served in such dishes is usually called “en cocotte”.
I have another recipe which was cooked in cocotte cups – Mushroom Julien en Cocotte.
How to cook eggs en cocotte – basic recipe:
The dishes should be warmed and buttered before the eggs are put in. Break 1 egg into each dish and place the dishes in a shallow pan of hot water. Cook over surface heat 2 to 3 minutes, never allowing the water to boil. Cover the dishes with foil or a baking sheet and finish cooking in a preheated slow oven (325F) – about 3 to 4 minutes. The whites should be firm and the yolks soft. Allow 1 egg per serving.
A tablespoon of heavy cream or chicken stock for extra flavor may be put in each dish. Add eggs and sprinkle with salt and pepper.
- 4 organic eggs
- 2 Tbsp. butter
- 4 Tbsp. heavy cream
- salt and freshly ground pepper to taste
- pinch of paprika (optional)
- 1/3 cup fresh green peas
- 1 cup sautéed thinly sliced mushrooms
- fresh herbs
Butter the insides of 4 cocotte cups. Spoon the sautéed mushrooms inside each cup. Add green peas and and break 1 egg into each. Pour the heavy cream and sprinkle with salt and pepper. Cook as in basic recipe 3 minutes over surface heat and 4 minutes in the oven. Serve hot with fresh herbs.