How to make eggs en Cocotte

The  Staff Canteen

The Staff Canteen

Editor 6th April 2017

For this video we're going to look at cooking eggs, en Cocotte so eggs that are baked in a ramekin in a Banbury in the oven with various flavourings.

What I'm going to start with is our ramekins with a little bit of soft butter and we're just going to grease the ramekins not too heavily just a light coating of butter, do the second one here just rub that around the inside, across the bottom and then it's down to your choice of fillings and flavours.

We've got some cooked mushrooms here so I’m going to go into the ramekins with a spoonful of mushrooms we're going to be reasonably generous, so that's the mushrooms I've got some cooked ham here with some smoked ham, I’m just going to sprinkle some of that into the dish and just on top of the mushrooms we can add a little bit of crème fraîche to make the sauce, you could have soured cream instead, it’s better with a full dessert spoon per egg, just pumping that in, just a little bit of seasoning in now.

So I've got a little bit of molten sea salt, touch of black pepper and then we're going to crack our eggs into the dish we're just going to break those and they'll slide to one side slumped down slightly as things cook, second take the other dish we're going to go tiny bit of salt and then some grated cheese, I've got a little bit of Parmesan here and then they're ready to go into the oven, so we're going to fill, I’ve got some hot water in the jug, half fill the dish.

So that it's half after two-thirds of the way up the ramekins and then we're going to bake those in the oven roundabout 200 degrees depending on how you want your eggs cooked between 10 and 15 minutes so I'm just going to slip those into the oven and that's our baked eggs on Cocotte.

Find your next job as a Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 6th April 2017

How to make eggs en Cocotte