Jacques Pépin makes cocotte eggs
Jacques Pépin makes cocotte eggs American Masters
"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."
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American Masters
American Masters, committed to producing comprehensive film biographies about the broad cast of characters who comprise our cultural history.
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