Oeufs en Cocotte

un œuf très chic

I am a great fan of the egg and am always on the lookout for new ways to make them. This is Julia Child’s recipe for oeufs en cocotte aux fines herbes, or eggs baked in ramekins with herbs. While a bit more work than your average egg dish, these are very flavorful, and not a little stylish on the table. Bon appétit!

Ingredients for each serving

1 – 2 eggs
1 tsp butter
2 Tbls cream
1 Tbls of mixed fresh herbs, such as parsley, chives, tarragon, or thyme, chopped
salt & pepper


Heat the oven to 190° C / 375° F . Bring a panful of water to simmer, enough to reach about the halfway mark on your ramekins (about 3/4 to 1 inch of water, depending on your cookware).  Chop the herbs. Butter the ramekins and add 1 tablespoon of cream to each and sprinkle with the fresh herbs. Place the dishes in the simmering water. When the cream is hot, break in the egg(s), pour in the remaining cream and add a small tab of butter. Now remove the ramekins from the water and place them in the oven on the middle shelf and bake for 7 to 10 minutes. Child recommends removing them from the oven when they are slightly undercooked: “…when they are just set but still tremble slightly in the ramekins.” I removed them after precisely 7 minutes. This is really a matter of individual judgment, but do note that the eggs will set more after you remove them from the oven, and you do not want to overcook them. Season with salt and pepper and serve with good bread. Pictured here: rosemary focaccia.