American Masters

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."

Aired: 09/04/20

Rating: NR

Problems Playing Video? | Closed Captioning

Major support for American Masters is provided by AARP. Additional funding is provided by Rosalind P. Walter, The Philip and Janice Levin Foundation, Judith and Burton Resnick, Ellen and James …

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