This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

œufs cocotte

shirred (baked) egg

Brunch at Blackburn Coffee, Paris

Or œufs en cocotte. In its simplest form, egg with crème fraîche, salt and pepper in a buttered ramekin, baked in a bain marie, but there are a thousand variations—with red wine, mushrooms, truffles, cheese ad infinitum.

Sometimes in vide greniers or flea markets you may find egg coddlers (cuiseurs à œuf) with tops on them, for cooking shirred eggs on top of the stove.


Text © Dana Facaros

Image by Bex Walton