Eggs en cocotte is a classy classic.
Eggs en cocotte is a classy way to cook and serve eggs. It is more of a technique than an actual recipe.
There are variations on cooking methods. Traditional shirred eggs are baked or baked in a water bath. French style is more like poached, except the eggs are in ramekins instead of the water.
You need one buttered ramekin for each egg. You can place meat, bacon, fish, vegetables, or anything else in the bottom of the ramekin. Then top with an egg. The egg can be topped with cheese or fresh herbs.
For these I used some leftover cooked farro and leftover herbs I froze. (parsley, sage, rosemary, and thyme). The herbs still tasted fresh.
It is important that all ingredients be at room temperature.
One egg per serving- preferably extra large or jumbo size. At room temperature.
Fillings or herbs. Parsley, chervil, tarragon, or chives will work best.
Fresh ground black pepper
Place a pan of water on high heat until it boils.
Butter the sides and bottoms of the ramekins
Place your fillings in. If using herbs, turn the ramekin until the bottom and sides are coated.
Season with salt and pepper.
You can use paprika, seasoned salt, or Tajin.
Top with cheese if you like.
Place ramekins in boiling water. Lower heat to medium. Cover.
Cook for 6-7 minutes until whites are set and yolk semi-firm.
Remove from heat and serve.
You can run a knife around the edges of the ramekin. Turn it upside down and serve the eggs on a plate. This taakes some practice but is well worth it.