L’oeufs en cocotte

Julia Child

Must be the one of the best egg recipes ever!

Time

17 minutes total: 5 minutes attended, 12 minutes unattended

Storage notes

Enjoy immediately

Difficulty

easy

Special requirements

ramekins, bain marie

Yield

365.2 g (servings 2 )

Ingredients

Weight

Volume

Procedure

Extra large eggs

224 g

4 extra large

Cream

120 g

8 tbsp

Chives

4 g

4 tsp chopped

Black truffle oil

As required

Salt

2 g

5 dash

White pepper

1.2 g

Butter

14 g

1 tbsp

Arrange ramekins in an oven proof roasting tray with about 1-2cm of space around the outside

Divide butter between ramekins

Crack one egg into each ramekin

Pour 30g cream into each ramekin, being careful not to cover the yolk

Sprinkle 1g chives into each ramekin

Season with salt and white pepper

Sprinkle a few drops of black truffle oil in each ramekin

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

Bake in an oven preheated to 150°C / 302°F for 12 minutes

Black truffle oil

As required

Remove from oven and dry bottom of each ramekin

Before serving, sprinkle with more truffle oil

Original: 1970. Adapted: 2016.

Notes

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

Nutrition

Serving size 183 g; calories 329.7 kcal, kilojoules 1381.6 kJ, protein 15.9 g, carbohydrates 3.3 g, sugar 0.5 g, fat 27.9 g, saturated fat 14.3 g, unsaturated fat 17.8 g, trans fat 0.3 g, fiber 0.2 g, cholesterol 471.3 mg,

Type egg dish

Author Jaco

Yield (approx)

Servings

Serving size 183 g

Serve	Per serve
Energy (kcal)	329.7
Energy (kJ)	1381.6
Protein (g)	15.9
Fat (g)	27.9
Carbs (g)	3.3
Sugars (g)	0.5
Fiber (g)	0.2
Sodium (mg)	571.5
Cholesterol (mg)	471.3

Full details