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Shirred Eggs | Oeuf Cocotte | baked eggs Recipe

Shirred Eggs, Oeuf Cocotte or baked eggs, is a delightful French dish where eggs are baked in individual ramekins, often with cream, cheese, and various toppings. This simple yet elegant dish is perfect for brunch or a light meal, offering a rich, creamy texture and endless customization options.
Prep Time : 10 mins
Cook Time : 20 mins
Total Time : 30 mins
Yield: 1
Servings : 2
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Ingredients

  • 4 large eggs
  • ½ cup heavy cream
  • ½ cup grated cheese (such as Gruyère, cheddar, or feta)
  • Salt and pepper to taste
  • Fresh herbs (such as chives or parsley), chopped (optional)
  • Butter for greasing ramekins
  • Optional toppings: sautéed mushrooms, spinach, ham, or smoked salmon

Direction

  • Preheat the Oven:

    • Start by preheating your oven to 375°F (190°C). This ensures that your ramekins will cook evenly once placed inside.
  • Prepare the Ramekins:

    • Take two individual ramekins (about 6 ounces each) and use a small amount of unsalted butter to grease the insides thoroughly. This will help prevent the eggs from sticking.
    • Place the greased ramekins in a shallow baking dish or an ovenproof skillet. This setup will be used for the water bath.
  • Add the Cream:

    • Pour approximately 2 tablespoons of heavy cream into each ramekin. The cream adds richness and helps create a silky texture for the eggs. You can adjust the amount based on your preference, but be careful not to overflow.
  • Add the Eggs:

    • Crack two eggs into each ramekin gently. Aim to keep the yolks intact, as they add a beautiful color and richness to the dish. If you find it easier, you can crack the eggs into a small bowl first and then slide them into the ramekins.
  • Season the Eggs:

    • Lightly season the eggs with salt and freshly ground black pepper. Be mindful of how much salt you add, especially if you plan to include salty toppings like cheese or ham.
  • Add Cheese and Toppings:

    • Sprinkle a generous amount of grated cheese over the eggs. Gruyère is a classic choice, but you can also use cheddar, feta, or any cheese you prefer.
    • If you’re using additional toppings, now is the time to add them. Sautéed mushrooms, fresh spinach, or diced ham work wonderfully. You can also consider adding smoked salmon for a luxurious touch.
  • Prepare the Water Bath:

    • Carefully pour hot water into the baking dish surrounding the ramekins. The water should come about halfway up the sides of the ramekins. This water bath will create a gentle cooking environment, preventing the eggs from curdling.
  • Bake:

    • Place the baking dish in the preheated oven. Bake for 15-20 minutes, checking for doneness at the 15-minute mark. The egg whites should be set, while the yolks should still jiggle slightly. If you prefer firmer yolks, leave them in for a few more minutes.
    • Keep an eye on the eggs to ensure they don’t overcook, as they will continue to cook a bit after being removed from the oven.
  • Garnish and Serve:

    • Once baked to your liking, carefully remove the ramekins from the oven using oven mitts (the water will be hot, so be cautious). Let them cool for about a minute before handling.
    • If desired, garnish the top with freshly chopped herbs like chives or parsley for a pop of color and freshness.
  • Serving Suggestions:

    • Serve the Å“ufs cocotte immediately. They pair perfectly with crusty bread, allowing you to scoop up the creamy eggs and toppings. A light salad can complement the dish nicely, and you might consider a glass of white wine or fresh juice for a complete meal.

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