An egg cocotte is a dish cooked in a small individual container (ramekin). The idea is simple: cook an egg gently to obtain a set white but a still runny yolk. A creamy base (most often crème fraîche) is almost always added, followed by a filling (mushrooms, cheese, bacon, vegetables, salmon, etc.).
The crucial point is the cooking time! If it's too short, the white will still be translucent (not ideal). If it's too long, the yolk will become hard, and then you'll have a hard-boiled egg rather than a soft-boiled one! Needless to say, the exact cooking time will depend on your appliance, but once you have it, you'll be all set.
50g of smoked salmon (or smoked trout), 4 eggs, 28cl of liquid cream (This volume is directly linked to your ramen, you will need to adjust), tarragon.
Cut the salmon slices into small pieces with scissors. Pour the cream into each ramekin (for mine it's 7 cl of cream per ramekin), add the salmon and a little tarragon (fresh or from a pot).
