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Need troubleshooting help with eggs en cocotte


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Need troubleshooting help with eggs en cocotte

WendyBinCT | | Oct 23, 2007 03:37 PM

On a recent Food Network broadcast of Easy Entertaining, host Michael Chiarello prepared brunch for friends, serving eggs en cocotte. This morning, I decided to prepare the dish for my breakfast. The recipe calls for buttering a ramekin, sprinkling the bottom and sides with salt and pepper (I swapped grated parmesan for the salt), then sliding in two eggs, seasoning the top, and baking in a water bath, in a preheated 375 degree oven for 15 minutes.

The latest Food Network Star, Amy Findley, also has a recipe on the FN website for eggs en cocotte. She recommends spooning a tablespoon of cream on top of the eggs before baking, and baking them on the bottom rack of the oven, covered with aluminum foil, so I followed those suggestions, too.

The objective: to have the whites set, but yolks still pleasantly runny. I was very disappointed to find my egg yolks overdone, and the whites inedibly raw in the middle.

But I really love the concept. Any suggestions for how to do this better? Michael used 1/2 cup ramekins, and so did I, while Amy calls for 1 cup ramekins, which seem inappropriately large for the amount of egg, but perhaps that would have made the difference. Other ideas? Should I just stick to frying or poaching? Thanks in advance!

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