Œufs en cocotte

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150 g foie gras, terrine
50 ml cream
Mix the foie gras and cream well, divide the mixture between the four ramekin dishes and smooth the top.
(Pre-)heat cooking space to 150°C with Hot air + steaming
4 eggs, fresh
Place the ramekin dishes on the perforated stainless steel tray. In each one, crack an egg on top of the foie gras and cream mixture. Cook.
Put the food in
Hot air + steaming 150°C for 5 Mins
Fleur de sel
The egg is ready when the egg white is no longer runny. Take the tray out of the cooking space. Season the egg with fleur de sel and pepper.


Depending on the cocotte, the egg takes about 5 to 6 minutes to cook.

  • 4 small, flat ramekins (cocottes) à ø13 cm
  • Perforated stainless steel tray
Quantity Ingredient
4 eggs
150 g foie gras
50 ml cream
Fleur de sel

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