Jacques Pépin makes cocotte eggs
Special | 3m 48s | Video has closed captioning.
"A nice way to serve eggs is to cook them in a little container we call a “cocotte”, a little soufflé mold or ramekin. You can eat them with a little spoon right out of the cocotte, usually the yolks will still be runny, or you can unmold them—usually onto a round crouton or a toast—for a bit more of a presentation."
Problems Playing Video? | Closed Captioning