1293 Oeufs en Cocottes and Oeufs en Caisses

Eggs in Cocottes and in Porcelain Cases

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By Auguste Escoffier

Published 1903

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This method of cooking eggs represents again a special type of poached egg. The Cocottes are fairly thick round individual dishes made of porcelain or earthenware; the Caisses are individual white fluted porcelain dishes similar to soufflé moulds.

They are cooked <