Coddled eggs with cream (Œufs cocotte à la crème) from Bocuse's Regional French Cooking (page 221) by Paul Bocuse and Martine Albertin and Anne Grandclement and Pascale Couderc

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for crème fraîche.

  • Chief_White_Halfoat on July 26, 2024

    My edition of the book does not have any "granulated sugar" in this recipe - only heavy cream or creme fraiche, chives and eggs (plus butter, salt, and pepper) ISBN 2-08013-517-1

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