EGG EN COCOTTE Meaning and
Definition
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Egg en cocotte is a culinary term that originated from French cuisine and refers to a classic dish featuring a baked egg served in an individual-sized ramekin or cocotte. The term "en cocotte" means "in a casserole" or "cooked in a covered dish."
To prepare egg en cocotte, a ramekin is usually buttered before being filled with various ingredients such as cooked vegetables, herbs, cheese, bacon, or even seafood. The chosen ingredients add flavor and texture to the dish. An egg is then cracked atop the filling. Some recipes may also include a small amount of cream or butter to enhance the richness of the dish.
The ramekin filled with ingredients and topped with an egg is then placed in a preheated oven and baked until the egg white is just set with a slightly runny yolk. The cooking time can vary depending on personal preferences for the desired yolk consistency.
Egg en cocotte is often served as an individual breakfast or brunch dish, accompanied by toasted bread or brioche soldiers for dipping. It is also a popular choice for a light and elegant starter or appetizer.
This dish's popularity arises from its versatility, as it allows for endless flavor combinations and customization according to personal taste and seasonality. The term "egg en cocotte" has become well-known, and it is frequently used to describe any baked egg dish served in a small, individual container.
Common Misspellings for EGG EN COCOTTE
- wgg en cocotte
- sgg en cocotte
- dgg en cocotte
- rgg en cocotte
- 4gg en cocotte
- 3gg en cocotte
- efg en cocotte
- evg en cocotte
- ebg en cocotte
- ehg en cocotte
- eyg en cocotte
- etg en cocotte
- egf en cocotte
- egv en cocotte
- egb en cocotte
- egh en cocotte
- egy en cocotte
- egt en cocotte
- egg wn cocotte
Similar spelling word for EGG EN COCOTTE
