How to make eggs en Cocotte

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

Close Message - I might contribute in the future

I love what you do, let me contribute right now

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.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.