eggs en cocotte cooked in a jar, seasoned with tequila vinaigrette and ready for heavy dipping
Today’s egg project recipe, was inspired by Mimi Thorrisson. She did Eggs en cocotte with asparagus and Jura wine butter vinaigrette, I made Eggs en cocotte with tequila, turmeric & mint vinaigrette.

eggs en cocotte with asparagus
Ingredients
cocotte
- 2 eggs
- 2 tablespoons crème fraiche
- 4-5 asparagus
- 1 pinch pink salt
- 1 pinch black pepper
- A jar + lid
vinaigrette
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of tequila
- 2-3 sprigs of mint
- ½ lime juiced
- ½ teaspoon of fresh chives finely chopped
- 1 teaspoon of ground turmeric
- salt
Instructions
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Clean the asparagus and trim off the tips. I steamed the remaining edible parts and served them as a healthy-side-dish.
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Place the crème fraiche on the bottom of the jar. Add the eggs and the asparagus. Sprinkle with salt and pepper and close the jar.
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Place all the jars in a large pot, fill it with water, 2 to 3 inches, cover and bring to a boil. Cook (medium heat) 7-9 minutes, until you see the white almost firm.
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Meanwhile, prepare the vinaigrette: place olive oil and mint in a small pot. Heat for less than a minute, enough to make mint leaves relieve their aroma (don’t boil!). Transfer to a small bowl or jar, add the other ingredients, mix, salt to taste and set aside.
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When eggs are ready, serve them hot, inside the jar. Season them with the tequila vinaigrette and erve with a hot French baguette for deep dipping in the creamy yolk.
enjoy your eggs en cocotte
Claudia