Recipe No 663 egg dish Original 1970 Adapted 2016

L’oeufs en cocotte

Must be the one of the best egg recipes ever!

Julia Child

Time

Prep:

Total:

Difficulty
easy
Yield
2 serves • 365 g
Special equipment
ramekinsbain marie
Metric Imperial

Processes

  • Extra large eggs (4 extra large)
    224 g
  • Cream (½ cup)
    120 g
  • Chives (4 tsp chopped)
    4 g
  • Black truffle oil
    As required
  • Salt
    2 g
  • White pepper
    1.2 g
  • Butter (1 tbsp)
    14 g
  1. 01
    Arrange ramekins in an oven proof roasting tray with about 1-2 cm / ¾" of space around the outside
  2. 02
    Divide butter between ramekins
  3. 03
    Crack one egg into each ramekin
  4. 04
    Pour 30 g / 1.1 oz cream into each ramekin, being careful not to cover the yolk
  5. 05
    Sprinkle 1 g / 0.04 oz chives into each ramekin
  6. 06
    Season with salt and white pepper
  7. 07
    Sprinkle a few drops of black truffle oil in each ramekin
  8. 08
    Pour 95°C / 203°F water into the baking tray until it comes up the side of the ramekins to the top level of the eggs
  9. 09
    Bake in an oven preheated to 150°C / 300°F for

  • Black truffle oil
    As required
  1. 10
    Remove from oven and dry bottom of each ramekin
  2. 11
    Before serving, sprinkle with more truffle oil

Notes

Absolutely gorgeous for breakfast. Use your favorite mix of fine, fresh herbs.

Storing

Enjoy immediately

Categorisation

Category
egg dish
Meal
breakfast
Cuisine
french
Diet
lacto-ovo-vegetarian
Tags
cream eggs herbs truffles