By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Œufs en cocotte with truffle is the classic French breakfast or starter that takes 12 minutes and produces something extraordinary. A whole egg, baked in cream with truffle in a small ramekin, served with toast soldiers for dipping.
Key Takeaways
- Use individual 100ml ramekins
- Bake in bain-marie at 180C for 8-10 minutes
- Truffle grated into the cream before baking
- Fresh truffle shaved on top after
- 4g of fresh truffle per ramekin
The Ingredients
Serves 4
- 4 large free-range eggs
- 4 tbsp double cream
- 8g fresh Périgord Black Truffle, divided
- 15g unsalted butter, softened
- 4 small slices brioche, cut into soldiers
- Sea salt and white pepper
- 1 tbsp finely sliced chives
The Method
Step 1: Prepare Ramekins
Preheat oven to 180C. Butter 4 small ramekins. Place in a deep roasting tin.
Step 2: Cream and Truffle
Mix the double cream with 4g of finely grated truffle (half the total). Spoon 1 tbsp into each ramekin.
Step 3: Add Eggs
Crack a fresh egg into each ramekin. Spoon another teaspoon of plain cream around the yolk. Season with salt and white pepper.
Step 4: Bain-Marie Bake
Pour boiling water into the roasting tin to come halfway up the ramekins. Bake 8-10 minutes until whites are just set and yolks still wobble slightly.
Step 5: Top with Truffle
Lift ramekins out. Shave the remaining 4g of fresh truffle directly over each. Scatter chives. Serve immediately with toast soldiers.
Tips
Bain-marie matters. Direct oven heat overcooks unevenly.
Don't overcook. Take them out the moment whites are just set. Yolks should still wobble.
Truffle inside and on top. Half grated into cream (deep flavour), half shaved on top (concentrated aroma).
Toast soldiers essential. The whole point is dipping.
Variations and Pairings
With caviar: Top with a spoon of Royal Oscietra instead of fresh truffle shavings.
With white truffle: Use Alba White Truffle for shaving on top.
With smoked salmon: Add 20g of cold-smoked salmon to each ramekin before baking.
Wine pairing: Champagne or aged white Burgundy.
For more egg dishes, see our truffle scrambled eggs and truffle omelette recipes.
Frequently Asked Questions
Why bain-marie?
Direct oven heat overcooks the eggs. The water bath gives gentle, even heat for silky texture.
Can I add cheese?
Yes. A small grating of Gruyère or Parmesan on top before baking adds depth.
How firm should the yolk be?
Slightly runny but warm through. The yolk should still wobble in the ramekin when shaken gently.
Make in advance?
Prep the ramekins (butter, cream, truffle) up to 4 hours ahead. Crack eggs and bake just before serving.
Further Reading
A small ramekin of œufs en cocotte with truffle at the start of dinner is one of those starters that quietly defines a proper occasion. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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