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

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