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A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.

Source: The Martha Stewart Show, Episode 5128
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  • LittleHunter
    9 JUL, 2010
    Try filling an ovenproof dish with boiling water (or very hot water) put ramekins in water bath and bake. Check eggs at 10 minutes to make sure you don't over cook them but they should cooked in 12 to 15 minutes with the white cooked through and the yolks runny. Good luck.
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  • kojak
    9 JUL, 2010
    Made this twice now, and the middle never gets cooked through as the egg whites remain runny. I put them in the oven for additional time and the yolks got hard. We don't eat raw egg white here and prefer our yolks runny for dunking toast tips. Any ideas anyone?
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