Cooking-ez.com

1,031 easy and fully explained recipes, with 12,566 photos and 77 videos

Cocotte eggs with Comté


Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
266,7844.3/5 for 40 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
35 min.25 min.1 hour
Keeping: Once cooked, a few minutes.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Cocotte eggs with Comté : Photo of step #1
Preheat the oven to 180°C or 356°F, and put in the dripping tray. When it's hot, pour into the dripping tray enough hot water to give about 1 cm or ½ inch depth.

Fry 125 g small pieces of bacon in a pan with 1 tablespoon oil. When they are well cooked, remove the excess fat and add 2 tablespoons vinegar to the frying pan. The vinegar is to bring a small note of acidity, and compensate to some extent for the fat of the bacon.

Stage 2 - 5 min.
Cocotte eggs with Comté : Photo of step #2
Melt 1 knob butter in a ramekin (in microwave oven for example), and brush the bottom of the other 5 ramekins with it.

Stage 3 - 5 min.
Cocotte eggs with Comté : Photo of step #3
Put a good tablespoon of thinly sliced bacon in each ramekin.

Stage 4 - 5 min.
Cocotte eggs with Comté : Photo of step #4
Grate some Comté onto it.

Stage 5 - 5 min.
Cocotte eggs with Comté : Photo of step #5
Break an egg over.

Stage 6 - 5 min.
Cocotte eggs with Comté : Photo of step #6
Add 2 teaspoons of liquid cream.

Stage 7 - 2 min.
Cocotte eggs with Comté : Photo of step #7
Salt and pepper.

Stage 8 - 3 min.
Cocotte eggs with Comté : Photo of step #8
Chop some chives finely on top.

Stage 9 - 5 min.
Cocotte eggs with Comté : Photo of step #9
If you wish to improve the appearence, you can push the egg yolk to the centre of the ramekin and distribute the herbs around it.

Stage 10 - 15 min.
Cocotte eggs with Comté : Photo of step #10
Put the ramekins into the dripping tray of hot water in the oven. Cook until the egg white is completely cooked (opaque), about 15 minutes.

Eat as soon as possible, because eggs continue to cook even out of the oven.

Remarks

A good cocotte egg should have the white completely cooked (opaque) and the yolk still liquid, and that's not very easy. A common mistake is to produce a raw egg (white not cooked) or hard (egg yolk cooked). Here are some tips for success:
  • Eggs must be at room temperature; too cold and they won't cook properly
  • Watch the cooking carefully through a transparent ramekin
  • If you have an electronic thermometer, stop cooking when inside the egg white reaches 75°C or 167°F


Here are some variations on the recipe :
  • Parmesan cheese and walnuts
  • Diced chicken and mushrooms
  • Leeks
  • Roquefort
  • Etc...

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Pumpkin (or potimarron) soup, Chantilly cream, Chocolate cream with a crunch, irish coffee mousse, Sauce Normande (for fish), ... All
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Crispy spinach rolls, Truffade, Beef braised in reduced red wine, Green beans with tomatoes, ... All
Comté cheeseComté cheese: You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Cubed salad, Jura bread, Comtoise endive salad, Triple-Cheese Pumpkin Gratin, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Mayonnaise, Leek and artichoke tart à la piémontaise, French toast "cordon bleu", Moist Lemon Cake, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page