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Eggs en Cocotte and Soft Boiled Eggs

These two recipes turn out very similar. Both are eggs cooked till the whites are set and the yolks are runny and both are eaten alone or scooped onto toast. Which you choose to make may depend on whether you like a recipe you don't have to pay attention to (Eggs en Cocotte) or one that cooks quicker but you can't walk away from (soft boiled eggs). Both can be served alone or scooped onto buttered toast.

Course Breakfast
Cuisine American
Keyword classic recipe, easy breakfast recipe, easy brunch recipe
Servings 4 servings
Author Linda Spiker


Eggs en Cocotte:

  • 4 eggs
  • 1 Tablespoon butter
  • 4 Tablespoons heavy whipping cream
  • chives chopped (optional for garnish)
  • sea salt freshly ground pepper

Soft Boiled Eggs:

  • 4 eggs preferable from pastured hens
  • sea salt freshly ground pepper


Eggs en Cocotte:

  1. Preheat oven to 350, place oven rack in center position.
  2. Use a paper towel to butter sides and bottom of ramekins
  3. Fill glass baking dish with 1 inch of water
  4. Place one egg in each ramekin
  5. Pour 1 Tablespoon of cream on top of each egg
  6. Place ramekins into baking dish and place in oven
  7. Bake for 25 minutes or until whites are set and yolks are runny (don't let the cream fool you! The eggs can appear like they haven't cooked, but that's just that cream sitting on top!)
  8. Remove from oven, allow to rest for a few minutes, sprinkle with sea salt, pepper and chives. Scoop onto toast.

For Soft Boiled Eggs:

  1. Place eggs in a small pot of cold water. Water should cover eggs by at least an inch or two.
  2. Place pot on cooktop burner on high heat.
  3. When water comes to a FULL boil, turn off heat and set timer for 1 1/2 minutes. Remove eggs and rinse under cold water.
  4. Place eggs in egg cups and use the side of spoon to crack the perimeter of the the egg.
  5. Then push spoon through the crack and lift off the top of egg and shell.
  6. Use a small spoon to scoop out the inside of the egg.

Recipe Notes

Cook time can depend on altitude. The first time you try this recipe, cook four eggs. Remove the first at 1 1/2 minutes the second at 2 minutes, the third at 2 1/2 etc... and see which suits you!