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


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