Oeufs en Cocotte (Coddled Eggs)
March 02, 2019
I’ve always been a fan of the delicate texture of Oeufs en Cocotte (Eggs gently cooked in a ramekin) but I’ve always struggled to get the perfect cooking method. I’ve tried double boilers on the stove, and oven water bath methods but they have always been a little bit difficult to calibrate for me. One of the really great things about using an electric cooking method like the Instant Pot is the methodology is very stable and controlled so once you find a cooking method and time that you like, it is very easy to reproduce.
- 1 egg
- 1 Tablespoon heavy cream or creme fraiche
- dried mushrooms
- ground mustard
- Spread a thin layer of butter at the bottom of each ramekin.
- Add one tablespoon of cream or creme fraiche to the bottom of each ramekin.
- Add whatever filling you like- I like a simple bit of chopped mushrooms, if you use the dried mushrooms you can just rehydrate them by putting them in a hot water bath. For each ramekin you may want about 1/4 oz of muchrooms. I also like to add a dash of ground mustard at this step to give the dish a tiny hint of acidity.
- Crack one egg into each ramekin and sprinkle with dill, salt, and pepper.
- Place the steaming rack into the Instant Pot and add one cup of water.
- Place the ramekins on the rack and cover the Instant Pot.
- Set the Instant Pot to pressure cook on low pressure for 2 minutes.
- Quick release the pressure and serve immediately.
Written by Will Chiong who lives and works in New York building useful things.