Tatname
Recipes

Baked eggs in cocotte dishes (oeuf en cocotte)

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018)

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Egg85%
  2. Margarine9%
  3. Salt 5%
  4. Ground black pepper 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Grease two cocotte dishes with the margarine and sprinkle with salt and pepper.

  2. Crack an egg into each dish without breaking the yolk.

  3. Set the dishes in a pot holding 1 cm of water, cover it and keep the heat high so the water boils quickly.

  4. Cook 2-3 minutes, until the eggs are softly set.

    2 min

  5. Lift the dishes out of the water, dry them and serve each on a plate.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Yumurta Pişirme (2018); the method is written in our own words.

Last changed: November 1, 2026

Take this recipe