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Eggs Baked in Ramekins wit Herbs: Oeufs en Cocotte aux Fines Herbes
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It
- 1/2 tsp butter
- 1 ramekin 2.5 – 3? in diameter 1.5? high
- 2 tbsp whipping cream
- a pan containing 3/4? simmering water
- 1 or 2 eggs
- salt and pepper
- 1/2 tsp mixed fresh parsley chives, chervil or tarragon
- Preheat oven to 375 F.
- Butter the ramekin, saving a dot for later. Add one tablespoon of the cream and half of the herbs and set the ramekin in the simmering water over moderate heat.
- When the cream is hot, break into it one or two eggs. Pour he remaining spoonful of cream and remaining herbs over the egg and top with a dot of butter.
- Place in middle level of the hot oven and bake for 7 – 10 minutes. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so they should not be overcooked.Season with salt and pepper and serve.
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Karen Robison says
If you use two eggs in larger ramekins, it can take up to 20 minutes to cook. I’m not convinced that 7 minutes would work even for one egg.
Amanda Formaro says
If you prefer your eggs a little more well done, yes you will need to increase the time. And definitely if you have more than one egg per ramekin.
maria angelica says
wonderfull recipe thanks
Anonymous – Thank you for telling me! I'm glad you enjoyed them anyway, they are the consistency of lightly soft boiled eggs. Thank you again for commenting, I love to hear from everyone! :)
Just made these today with a few problems. When the water started boiling in the pie pan I had placed the ramekins plus cream in to get hot, I freaked out and added the eggs, well before the oven was preheated to 375. Thus I had to wait another five minutes while the eggs sat in the hot water. I figured they had cooked somewhat so I only left them in the oven (once heated)for five minutes. Not long enough…another five mins…..not long enough….another five…. Not sure what they were supposed to be like so I served them: delicious tasting egg soup!! We sopped it up with toast and threw away the rest. Oh well. I was searching for photos of this dish when I found your blog, so all's well that ends well!
You sound exactly like me :) I did the same thing. I learned so much just from making a few recipes out of the book Mastering The Art of French Cooking :)
I am currently reading "Julie & Julia" and I just made the Potage Parmentier which turned out very well. It made me think maybe I could tackle a few other recipes of Julia's. It really never entered my mind before that I could. Now I want to track down some of Julia's cookbooks. The next recipe on my list will be Oeufs en Cocotte. Can't wait.