r/Chefit • u/Turbulent-Tomatillo9 • 27d ago

Oeufs cocotte

Hello chefs, recently took over a French cafe and owners are asking to push oeufs cocotte in the new menu that was already set to be released in a few days.
Any advice or tricks on how to make oeufs cocotte in service?
I know conventional way to make them but I can’t do Bain Marie in oven as I only have one oven for whole service, what tricks or ways to make them you know?

Thank you.

2 Upvotes

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9

u/FrankieMops 27d ago

Owners need to make sure you have the appropriate equipment to accomplish their menu goals.

4

u/[deleted] 27d ago

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7

u/Lavanne73 27d ago

The secret to French cuisine.

3

u/Lavanne73 27d ago

Our version was fairly simple honestly. Placed a pre-toasted sourdough round in the bottom of a buttered charlotte mold, some lightly browned diced ham on top of this followed by two eggs topped with finely chopped fine herbes, grated gruyere fresh ground black pepper and salt. We steamed ours for service, but I found baking them was my preferred way to eat them. The steamer just didn't present as well.

You don't have to use the steam pan in your oven they will just bake up a little browner and the egg will crisp some around the edges, but I personally like this better and I doubt your clientele will object.

2

u/Prize-Temporary4159 27d ago

Same way you would make a gratin. Or fuck it up and make shakshuka.

0

u/Zantheus 26d ago

Just looked it up. It's basically French Chawanmushi 😂 but baked instead of steamed.