Cooked Whole and Out of the Shell

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
In this process, whites and yolks are not mixed together but are cooked so that the yolk remains intact. Generally, these preparations are cooked until the white has set and the yolk is soft and runny.

  • Baked in a dish with cream (oeuf cocotte)
  • Deep-fried (not usually done in America) (oeuf frit)
  • Poached (oeuf poché)
  • Fried (actually sautéed) (oeuf poêlé)
  • Sunny-side up (oeuf au plat)