440—Eggs en Cocotte

The poaching of eggs No. 250, Poëlings is done in the bain-marie.

Cocottes for eggs, which may be replaced by little china or plaited cases, are a kind of small saucepan in earthenware, in porcelain, or in silver, provided with a little handle. The time generally allowed for the cooking or poaching of eggs in this way is ten minutes, but this time is subject to variations either way. In order to accelerate the process I should advise the warming of the cocottes before the insertion of the eggs.

Mode of Procedure.—Having garnished the cocottes and broken the eggs into them, as directed in the recipes given hereafter, set them in a sauté-pan and pour therein enough boiling water to reach within one-half inch of the brims of the cocottes. Place in the oven and cover, just leaving sufficient opening for the steam to escape.

The eggs are done when the whites are almost set and the yolks are glossy. After having properly wiped the cocottes, dish them on a napkin or on a fancy dish-paper.