Oeufs en cocotte, or roasted eggs, are cooked in a ramekin with a runny yolk and a hardened white. They can be customized with various ingredients and are often served with toast.
Roasted eggs, commonly referred to by the French phrase oeufs en cocotte, are essentially eggs cooked in a ramekin. Ideally, when preparing this particular egg dish, the egg white hardens and hardens while the yolk remains liquid and springy. There are many ways to prepare ground eggs, although the end result is usually similar.
The original French term for shirred eggs, oeufs en cocotte, literally translates to “small egg casserole,” while the term cocotte means a small roasting pan. While Americans generally refer to the small, cylindrical dishes as baking pans, a traditional cocotte is typically made of cast iron and can be quite expensive. Such cast iron cooking dishes can be passed down from generation to generation, however, along with the recipes that go with them.
To prepare roasted eggs, the cook first tosses the roasting pan or pan over the crème brulee. Next, she cracks an egg and places it gently into a ramekin, so you don’t break the yolk. A pat of butter is placed on top of the egg and the dish cooks at about 350 degrees Fahrenheit (180 degrees Celsius) for about 10 to 15 minutes. Some seasoned chefs place the ramekin in a pan of water while cooking, to keep the egg whites even softer.
There are many popular variations of the conventional shirred egg recipe. Some liken the baked egg recipe to an omelette, thus allowing cooks to pick and choose which traditional or innovative ingredients to include in their own adaptations of the dish. One of the more popular inclusions, however, is the addition of crème fraîche (fresh cream) or substitutes such as sour cream, plain yogurt, or Boursin, a soft cheese.
The most popular additions to the roasted egg recipe might include meat, especially ham. By including ham, or even smoked salmon, at the bottom of the ramekin, guests find a treat after taking their first few bites of egg. Cooks might find a complementary ingredient to coordinate with their choice of meat as well; shirred eggs with ham, for example, might include a sprinkle of cheddar cheese on top. Roasted roe with salmon might include a sprinkle of dill and capers. For vegetarians, sauteed vegetables or blanched asparagus are great choices to include at the bottom of your plate. Breadcrumbs are often sprinkled over the dish a few minutes before removing it from the oven.
Even eating shirred eggs can be fun. Toasted baguettes or bagels are served alongside oeufs en cocotte. The diner typically dips the piece of toast into the egg mixture to enjoy the runny yolk and other flavors.
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