How to Bake Eggs en Cocotte Cooking Lessons from The Kitchn

Baked eggs are so easy and have an air of fancy that makes a weekend breakfast feel extra special. Here's how to do it.

In case you're new here, you may not yet have noticed: I love eggs. For breakfast or dinner; scrambled, hardboiled, fried, or poached. I don't like to play favorites, but baking them in individual ramekins until the whites are barely set and the yolks reach that creamy, pudding-like consistency may, perhaps, be my egg de resistance. It's so easy and has an air of fancy that makes a weekend breakfast feel extra special. Here's how to do it.

Cooking baked eggs (also called eggs en cocotte or shirred eggs) is a pretty darn straightforward process. There aren't many tricks or secrets here, which is handy when you're groggy first thing in the morning.

I like to cook them in a hot water bath. This might seem a bit fussy, but it helps to gently cook the eggs all the way through. You can also make plain baked eggs, or you can layer a spoonful of something tasty in the bottom of the ramekin. Mushrooms sautéed in butter or a nest of caramelized onions are my favorites.

You can make baked eggs just as easily for one or for a dozen. The only limiting factor is the number of small ramekins at your disposal. This is a great breakfast to have in your back pocket around the holidays when family descends and long brunches ensue.

Do you have a favorite way of making baked eggs?

How to Make Baked Eggs en Cocotte

What You Need

Ingredients

Butter or olive oil
Large eggs
Salt
Pepper
Milk or cream (optional)
Optional Extras: minced fresh herbs, grated cheese, sautéed mushrooms, caramelized onions, crumbled bacon, spring onions, diced tomatoes, tomato sauce, or any other little bits or spoonfuls that would be tasty with eggs.

Equipment

Small ramekins (2-3 ounces for baking single eggs, 5-6 ounces for baking two eggs)
Roasting pan, cake pan, or other oven-safe dish
Clean dish towel

Instructions

1. Prepare the Oven and Hot Water Bath: Pre-heat the oven to 375°F. Line the baking dish with the dish towel; the dishtowel will keep the ramekins from sliding when you carry the baking dish.

2. Butter the Ramekins: Rub the insides of the ramekins with butter or olive oil. If you're adding any extras like grated cheese or veggies, add a spoonful or two to each ramekin.

3. Crack the Eggs into the Ramekins: Crack one egg into each ramekin (or two eggs if using larger ramekins).

4. Sprinkle with Salt and Pepper: Sprinkle each egg with a pinch of salt and pepper. If you'd like a richer baked egg and some extra insurance against the yolk drying out in the oven, add a spoonful of cream to each ramekin.

5. Transfer Ramekins to the Baking Dish: Arrange all the ramekins on the towel in the baking dish. Pour hot water into the baking dish to come partway up the sides of the ramekins. Very hot tap water is fine, or you can heat water on the stove until it's just starting to steam.

6. Bake the Eggs: Transfer the baking dish with the ramekins of eggs to the middle rack of the oven. Bake until the whites are set: 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks, or 20 minutes for hard-cooked yolks. Remove the ramekins with oven mitts and eat immediately with toast for dipping.

Additional Notes:

• Baked Eggs in the Toaster Oven: Nix the water bath and bake ramekins of eggs directly on the rack in the toaster oven. Using the toaster oven tray can make transferring them in and out easier.

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(Images: Emma Christensen)

Comments (14)

If I'm making more than a few, I'll use a muffin pan. I like them slightly more cooked (I like runny yolks but cannot stand runny whites), so I skip the water bath.

They're also fantastic with a crust of freshly grated asiago cheese, and a few arugula leaves thrown in.

I admit that I've made this dish many times without knowing it was an actual recipe. Pretty much the same way I braise veggies all the time... I pop them in a ramekin or tiny loaf dish, toss a knob of butter or a glug of oil on top, add some salt/pepper and other spices, and stick it in the oven to cook. It's a lazy way of cooking when I don't want to hover over the stove.

I'll alway have fond memories of the brunches served at the Alta Mira Hotel (Sausalito CA) many years ago on their rooftop deck. Every time I went there I ordered the shirred eggs with spinach and chicken livers. I've always wanted to make them myself but never have. This article has inspired me to finally step up and finally make them myself.

I always seem to have a problem getting both the yolks & whites to the right level of done-ness. When my yolks are good, the whites are still undercooked. I just saw a posting here that mentioned tenting the ramekins with foil. Perhaps I'll try that next time.

I tried Rachel Khoo's version of oeufs en cocottes. Involves dill and (too much for me) creme fraiche - but gives ideas on what to make with them. The dill especially is great. I found this was really good with some ham and I had it with griddled asparagus - great lunch. Youtube link below for her video recipe & the written version on the BBC website:

http://www.youtube.com/watch?v=s2zzshmjRls
http://www.bbc.co.uk/food/recipes/eggs_in_pots_93154

p.s. Rareflower - try a bain-marie

i use mark bittman's method - a pat of butter, a dash of cream, and two eggs...my sis and i used to have this for saturday breakfast when we lived together for a summer in london - one of my favourite memories and most special times!

Thanks, David. ;-)

I have constant problems with baked eggs, and have tried just about everything. My yolks ALWAYS cook before my whites do. I've tried a long time at a low temp, a short time at a higher temp, in a water bath, not in a water bath, nothing makes any difference.

Thank you for the great post!!!! I have some neglected ramekins that will now be put to service. Also, my breakfast creativity is severely lacking. I could do toast with peanut butter or Nutella every day for the rest of my life. This idea helps me get out my rut.

Thank you, BRIE, for the "Bittman method."

I have an unfounded prejudice against ramekins (they seem so fussy to me), so I use ovenproof teacups. The bain marie has made a big difference when I try it, and I think I get better results when I err on the side of more fat than less (that could just be the part of me that likes butter).

I've been having the same problem with the yolks vs. whites, too. I find it rather frustrating because I like soft/runny yolks, but even with some extra cooking time the whites are always a bit runny.

For those with runny yolks - do you let the eggs sit for a few minutes to finish cooking? I think you do have to remove the eggs before the whites seem completely cooked but if you can wait for 5 mins. more, you might get a better result. Mine have been mixed - I've done them at 400 degrees for 15 mins. with success but I had 1/2 an english muffin and some sauteed spinach/bacon on top, then the egg. No water bath- or the muffins might be soggy.

I do let them sit for a few minutes. I haven't tried a temp as high as 400, though. The last time I tried 375 for around 20 minutes, the first 350 for 25 minutes, with similar results.