Oeufs en Cocotte (Eggs Baked in Ramekins)

I admit, I had a hard time with Oeufs en Cocotte (Eggs Baked in Ramekins). I researched other people’s recipes on the internet to make sure I wasn’t doing anything wrong. I even found Julia on Youtube making it. The sad truth is that I just don’t like runny eggs.

Enough of that for now, back to my France story! We arrived in Paris on a clear, sunny day in May. I had no sleep on the plane but the sunshine invigorated me and I was ready to go. We dropped off our baggage at the hotel and headed out.

By “we” I mean, my mother, brother, and a small troupe of religious Korean ladies. Parisians gawked at the loud circle of Korean ladies in front of us as my brother and I walked behind them as if we were following a funeral. After the third church, my mother handed us some francs and told me and my brother to meet her at the hotel by dinnertime but we had to stay together.

In the last segment, I told you my brother was a stinker but he had his reasons. To this day, if you ask my mom about me, she’ll tell you I have always been a good girl. I always did as I was told. I almost never got in trouble unless I was either with my brother or sister. When my mother said we had to stick together, my brother was all for splitting up and of course I said we should stick together.

“You don’t speak French,” I said. I had 2 1/2 years of French under my belt.

“I don’t have to know French madame,” replied my brother in his best Pepe Le Pew accent.

“It’s ‘mademoiselle’, you dummy,” I said. “If you start calling young girls ‘madame’ you’ll never get anywhere with them.”

“You, a young girl?!” my brother asked incredulously. “You’re an old lady!”

“Okay, I want to see you in action. Here are half the francs. Go to that sandwich shop and get yourself something to eat. I’ll be right here, sitting on the bench.”

My brother strutted to the sandwich stand and tried to order something. I could see the old woman just looking at him. After more words were exchanged, she turned her back on him. Frustrated, my brother walked back towards me.

“Don’t tell me. The woman couldn’t understand Pepe Le Pew?” I asked.

“I..” my brother began. “Okay, I want to see you try it!” he said.

“What do you want?” I asked him.

“A ham and cheese sandwich with mustard,” my brother replied.

A few minutes later, I came back with a sandwich for me and my brother.

“Okay,” my brother conceded. “I guess we can stay together for now.”

As I said, I don’t really like oeufs en cocotte, because I don’t like runny eggs but I felt there were some holes. I had a hard time following the directions at parts so I’m posting this recipe for those of you who do like runny eggs.

For each ramekin
1) 1 or 2 eggs
2) 1/2 teaspoon softened butter
3) salt and pepper to taste
Julia also uses 2 tablespoons of whipping cream. With the ramekins I have, it’s too much and it just ends up tasting like eggs with sour cream. In addition, I watched Julia make this recipe and she kind of makes it optional.

Preparation and Baking
1) Turn the stove on medium and oven to 375 degrees.
2) Take a baking pan and fill it about 1 1/2 inches of water. Place it on the burner that you turned to medium.
3) Place the ramekins in the baking pan. Let the water simmer.

Oeufs en Cocotte - put the ramekins in the baking pan

4) Crack an egg or two into each ramekin.

Here there is a disconnect. Julia doesn’t say how long to cook the eggs. You will need to wait until the whites start to turn white around the edges.

5) After the eggs have started to turn white around the border, put the ramekins in the oven for about 7-10 minutes. The eggs are done when they tremble slightly.
6) Add salt and pepper to taste.

This is the plain version of oeufs en cocotte. There are many variations, like adding tomato sauce, various herbs and cheese.

Oeuf en Cocotte (Egg Baked in Ramekin)

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Oeufs en Cocotte (Eggs Baked in Ramekins)
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