Eggs en Cocotte with Parmesan Cream
Why This Recipe Works
Realizing that we needed to steam the eggs while they cooked in a water bath for our eggs in cocotte recipe, we utilized a Dutch oven on the stovetop, filling it with water, placing a rack in the bottom of the pan, and bringing it to a boil. We placed our ramekins on the rack and covered the pot with a tight-fitting lid. The hot steaming environment ensured that our egg whites emerged creamy, our egg yolks soft and runny.