Eggs en cocotte

01. April 2014

Duromatic: For 4 persons

Preparation time: 5 minutes
Cooking time: 10 minutes


  • Olive oil
  • 4 eggs, refrigerated
  • 4 slices of smoked fish, salt-cured meat or vegetables
  • 4 slices of cheese, or shot of cream
  • 4 sprigs or leaves of fresh herbs for garnish


Prepare the pressure cooker by adding one cup of water and the steamer basket. Prepare the ramekins by adding a drop of olive oil in each and rubbing the bottom and sides. Then, drape the inside with a slice of preferred meat or vegetable. Break an egg and drop it into the ramekin. Add sliced cheese, or cream, of choice.

For a soft egg yolk, cover tightly with aluminum foil for a hard fully-cooked yolk leave uncovered. Place ramekins in the steamer basket .

Close and lock the lid. Turn the heat up high and when the cooker reaches LOW pressure (first red ring), lower the heat and count 4 minutes cooking time. When time is up, release pressure and serve immediately.


Eggs en cocotte
* incl. VAT, plus shipping