COCOTTE - Defined and Recipes
COCOTTE—Name used in cookery to designate a way of cooking eggs. The cocotte cups have been recently placed on the market; they are in cup form without handles and with screw covers; the cups when to be used are slightly buttered, the eggs broken in (keeping the yolks whole) a spoonful of cream poured carefully over them, the lid screwed on, the cups then placed into boiling water or into a steamer; they require two minutes longer than is required for boiled eggs; they are sent to the table in the cup and the lid is simply loosened, so as to be removed by the guest at his or her pleasure, or by the waiter at the request of the guest. The foreign term for this method of cooking eggs is (OEUFS A LA COCOTTE).
