We give a twist to the eggs with the cocotte! – Italian Cuisine

Eggs in Cocotte


They are easy to prepare and can be combined with many ingredients, to have a different and always tasty dish every time

There are those boiled, fried, stuffed, scrambled, barzotto, stuffed and then there are the Eggs in Cocotte. Which in the mouth translates into a soft and fluid yolk together with a firm and compact albumen. They are prepared in ceramic bowls (but they can also be made in small glass containers or in single-use aluminum trays) which should be placed in a pan filled up to half of boiling water and cooked in a bain-marie. They are each time a different dish because they are combined with many ingredients. The classic ones are only prepared with eggs, cream and parmesan, but you can indulge by combining vegetables, fish, cheese or meat. They can be done either baked or on fire, but the first method is undoubtedly the most suitable because it allows to keep the temperature constant and always under control.

It is not possible to make a mistake

Eggs in cocotte are simple because you can not go wrong. Apart from the combination with the other ingredients, which can be more or less guessed, there is no risk of not guzzling cooking: it is sufficient to check from the oven glass the consistency of the albumen. Once it has been firmed and has taken on a shiny white color, then it will be time to remove the cocotte from the oven.

Eggs in Cocotte

Eggs in cocotte, never the same

The eggs in cocotte are the classic easy and fast preparation that gives a lot of satisfaction, because every time it can be different. In addition to the eggs, in fact, you can add previously sautéed vegetables, raw minced meat, creamy cheeses but also fish, such as smoked salmon or sword. The cocotte is greased with a knob of butter, the base that we have chosen (the cream or other) is placed on the bottom and then the egg is placed above the whole, taking care not to break the yolk. Add salt, add cheese if needed, and then put the cocotte in one baking pan full up to half of boiling water, because it cooks in a bain-marie. Ten minutes in the oven and the egg in the cocotte is ready to take to the table, every time with a new taste.

In the tutorial discover the tips to prepare the eggs in cocotte to perfection!

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