POPSUGAR Celebrity

Jul 25 2016 - 3:00am

Oeufs en Cocotte (Coddled Eggs)


This recipe can easily be scaled up or down; just adjust the water-bath vessel accordingly to the number of ramekins it will house.

Coddled Eggs


  1. About 1 tablespoon softened or melted butter
  2. 4 large eggs, at room temperature
  3. 4 tablespoons heavy cream
  4. Kosher salt
  5. Black pepper, freshly cracked
  6. Parsley, minced, or other fresh herbs, for serving (optional)
  7. Flaky sea salt, for serving (optional)


  1. Preheat the oven to 350°F. Bring a teakettle filled with water to a boil. Brush the interior of 4 4- to 6-ounce ramekins with butter (divided evenly between them).
  2. Crack an egg into each ramekin. Top each egg with 1 tablespoon of cream and a pinch of salt and pepper.
  3. Place the ramekins in a casserole dish. Carefully pour boiling water into the casserole dish until it reaches halfway up the sides of the ramekins. Bake the eggs until the yolks are just barely set — the eggs will continue to cook due to carryover cooking, about 18 to 22 minutes.
  4. Sprinkle with parsley, if using, and serve with flaky sea salt.

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