Oeufs en cocotte (literally 'eggs in a little pot' in French) is the classic French dish of eggs baked individually in ceramic ramekins on a water bath (bain-marie) with cream, often topped with cheese, herbs, or other add-ins. The result: delicately set whites and runny custardy yolks, perfect for dipping thin strips of toasted baguette known as mouillettes or soldiers. Also called shirred eggs in English-language kitchens. The dish was codified by Julia Child in 'Mastering the Art of French Cooking' (Vol 1, 1961) as one of foundational French egg techniques. Not regional — it's a pan-French home and bistro classic, served as breakfast, brunch, or light dinner. Naturally gluten-free, keto-friendly, and quick to make. Active 20 minutes. Serves 4 (one ramekin per person). Cocotte means a small casserole / ramekin in French — also slang for 'hen' and 'sweetheart', an etymology fun fact.
🌿Vegetarian🌾Gluten-free⚡Quick
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