Lacy’s Oeufs en Cocotte

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This classic little dish of eggs used to be on the menu at Lacy’s restaurant in London. It was called Oeufs en Cocotte Chez Nous – ‘the house way with eggs’. It couldn’t have been simpler, nor could it have been better. They used to serve two eggs (in those little brown and white dishes with handles). I always had three.



In a small stainless-steel or enamelled pan, heat together the tarragon vinegar, shallot and dried tarragon until the liquid has all but evaporated. Remove from the heat and cool. Add the egg yolks and whisk until thick. In a thin stream, add the butter, whisking all the time until the sauce is thick and glossy. Leave the milky residue that has separated from the melted butter behind as you pou