Reviews (2) Add Rating & Review 10 Ratings 5 star values: 3 4 star values: 0 3 star values: 5 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: Unrated 07/09/2010 Try filling an ovenproof dish with boiling water (or very hot water) put ramekins in water bath and bake. Check eggs at 10 minutes to make sure you don't over cook them but they should cooked in 12 to 15 minutes with the white cooked through and the yolks runny. Good luck. Martha Stewart Member Rating: Unrated 07/09/2010 Made this twice now, and the middle never gets cooked through as the egg whites remain runny. I put them in the oven for additional time and the yolks got hard. We don't eat raw egg white here and prefer our yolks runny for dunking toast tips. Any ideas anyone?
Back to Oeufs en Cocotte All Reviews for Oeufs en Cocotte - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 2 5149_042910_oeufs.jpg
Ingredients Ingredient Checklist 1 small tomato, sliced crosswise 1/2 inch thick 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 2 teaspoons unsalted butter, room temperature 2 ounces Fontina cheese, cut into 1/2-inch cubes 4 large eggs 4 teaspoons creme fraiche 1 teaspoon chopped fresh chives
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 5149_042910_oeufs.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
5149_042910_oeufs.jpg
5149_042910_oeufs.jpg
Ingredients
Ingredients
- 1 small tomato, sliced crosswise 1/2 inch thick 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground black pepper 2 teaspoons unsalted butter, room temperature 2 ounces Fontina cheese, cut into 1/2-inch cubes 4 large eggs 4 teaspoons creme fraiche 1 teaspoon chopped fresh chives
Directions
Preheat oven to 250 degrees.
Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
Increase oven temperature to 350 degrees. Brush two 6-ounce ovenproof bowls with butter. Place two slices of tomato in the bottom of each bowl, overlapping slightly. Divide cheese evenly between bowls. Crack 2 eggs into each bowl; season with salt and pepper.
Place bowls on a baking sheet and transfer to oven; bake until yolks are almost set but still slightly runny, 12 to 15 minutes. Remove from oven and preheat broiler.
Spoon 2 teaspoons creme fraiche into each bowl and transfer to broiler. Broil until top is brown and bubbly and whites are set, about 1 minute. Sprinkle with chives and serve immediately.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 3 4 star values: 0 3 star values: 5 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 07/09/2010 Try filling an ovenproof dish with boiling water (or very hot water) put ramekins in water bath and bake. Check eggs at 10 minutes to make sure you don't over cook them but they should cooked in 12 to 15 minutes with the white cooked through and the yolks runny. Good luck. Martha Stewart Member Rating: Unrated 07/09/2010 Made this twice now, and the middle never gets cooked through as the egg whites remain runny. I put them in the oven for additional time and the yolks got hard. We don't eat raw egg white here and prefer our yolks runny for dunking toast tips. Any ideas anyone?
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 3 4 star values: 0 3 star values: 5 2 star values: 1 1 star values: 1
Add Rating & Review
10 Ratings 5 star values: 3 4 star values: 0 3 star values: 5 2 star values: 1 1 star values: 1
10 Ratings 5 star values: 3 4 star values: 0 3 star values: 5 2 star values: 1 1 star values: 1
10 Ratings 5 star values: 3 4 star values: 0 3 star values: 5 2 star values: 1 1 star values: 1
5 star values: 3 4 star values: 0 3 star values: 5 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 07/09/2010 Try filling an ovenproof dish with boiling water (or very hot water) put ramekins in water bath and bake. Check eggs at 10 minutes to make sure you don't over cook them but they should cooked in 12 to 15 minutes with the white cooked through and the yolks runny. Good luck. Martha Stewart Member Rating: Unrated 07/09/2010 Made this twice now, and the middle never gets cooked through as the egg whites remain runny. I put them in the oven for additional time and the yolks got hard. We don't eat raw egg white here and prefer our yolks runny for dunking toast tips. Any ideas anyone?Martha Stewart Member
Rating: Unrated 07/09/2010
Try filling an ovenproof dish with boiling water (or very hot water) put ramekins in water bath and bake. Check eggs at 10 minutes to make sure you don’t over cook them but they should cooked in 12 to 15 minutes with the white cooked through and the yolks runny. Good luck.
Rating: Unrated
Made this twice now, and the middle never gets cooked through as the egg whites remain runny. I put them in the oven for additional time and the yolks got hard. We don’t eat raw egg white here and prefer our yolks runny for dunking toast tips. Any ideas anyone?
All Reviews for Oeufs en Cocotte
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Oeufs en Cocotte
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
