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Eggs Cocotte

Eggs Cocotte is a baked egg dish topped with cream, tomato, or béchamel sauce and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Eggs Cocotte

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dishes

  1. Preheat the oven to 350°F (175°C).

  2. Butter individual baking dishes and line them with a mixture of fine bread crumbs and cream.

  3. Optionally, sprinkle the dish with finely chopped ham, chicken, or mushrooms mixed with a little cream and season with salt and pepper.

Bake and serve

  1. Break an egg into each dish and cook like shirred eggs.

  2. Once done, cover the top with a little cream, tomato, or béchamel sauce.

  3. Sprinkle with chopped parsley before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set to a soft, tender custard that forms the main body of the dish.
Cream
Adds moisture and richness, keeping the eggs tender and the crumbs moist.
Fine bread crumbs
Absorb cream and butter to form a soft base that cushions the eggs.
Butter
Greases the dishes to prevent sticking and adds richness and browning.

The step that matters

Break an egg into each dish and cook like shirred eggs. Eggs set quickly, so the white should be cooked through while the yolk stays soft. Watching the heat and timing prevents rubbery whites or runny whites.

Swap the parsley

How well each one fits the dish's main ingredients (butter, bread, cream, ham, pepper, egg):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Tarragonfits less well
  4. Celeryfits less well

Fit is the average pairing score against butter, bread, cream, ham, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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