Photograph of the finished Oeufs cocotte

France · Trứng nướng kem trong cốc

Oeufs cocotte

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh cream Fresh cream 1 ⅛ cups
  • Photograph of Gruyère cheese Gruyère cheese 6.3 oz
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Mushrooms Mushrooms 14.1 oz
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Bread Bread 1.6 loaves
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Spread butter on the inside of the ceramic cup, then pour a spoonful of cream into the bottom.
  2. 2 Sauté the mushrooms until they are dry, then arrange them at the bottom of the glass on top of the cream.
  3. 3 Crack the egg into the glass, keeping the yolk intact, then pour cream around the rim.
  4. 4 Sprinkle gruyère only around the edges, not on the yolk, so the yolk doesn't overcook and become hard.
  5. 5 Place the cup in a tray of hot water and bake at 180 degrees for exactly 12 minutes.
  6. 6 Baking over water is necessary; baking directly over water will result in egg whites that are tough and rubbery.

With an appliance

  • Air fryer 25 min

    Replace step 5: spray oil around the ceramic cups, place the cups in the water tray of a 195-degree steam cooker for 8 minutes, and rotate the basket after 4 minutes; the egg whites will set quickly, do not flip, and divide the cups into batches.

Start cooking