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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 ItIngredients
- ½ 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
- ½ tsp mixed fresh parsley chives, chervil or tarragon
Instructions
- 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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Amanda Davis
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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
Amanda says
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! :)
Anonymous says
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!
Amanda says
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 :)
Anonymous says
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.