The Recipe · No.780 · Oeufs en Cocotte

Oeufs en Cocotte, and Where to Source It

Spoon cream under and over each egg and bake the ramekins in a water bath. The bath insulates the base so the whites set gently while the yolk stays runny; baked dry, the yolk overcooks before the white is done.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook12 min
Makes2 servings
CuisineFrench
Cook it with
Air fryerSheet pan
Can you make Oeufs en Cocotte in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Eggs
Slipped in whole without breaking the yolk. Deep-gold pasture yolks look best.
2
Source it →
Cream
A spoon under and over each egg. A cream-line dairy is richest.
2 tbsp
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Butter
To grease the ramekins so the egg lifts clean. A good butter helps.
1 tsp
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Chives
Minced over the top at the end. Fresh, bought local.
1 tbsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Prep the moldsButter two ramekins and spoon cream into each base.
  2. Add the eggsCrack an egg into each, then spoon more cream over the whites.
  3. Water bathSet the ramekins in a baking pan and pour boiling water halfway up the sides.
  4. Bake softBake at 375F about 12 min until the whites are set but the yolk still jiggles. Top with chives.
Part Three
The Toolkit

Ramekins · Baking pan · Kettle

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