oeuf en cocotten.

Brit.

/ˌəːf ˌɒn kə(ʊ)ˈkɒt/,

/ˌəːf ˌɒ̃ kə(ʊ)ˈkɒt/, U.S.

/ˈˌʊf ˌɑn koʊˈkɑt/; see also cocotte n.

Inflections: Plural oeufs en cocotte, oeufs en cocottes.

Forms: 1900s– oeuf cocotte, 1900s– oeuf en cocotte.

Origin: A borrowing from French. Etymon: French œuf en cocotte.

Etymology: < French œuf en cocotte (1890 or earlier; also œuf cocotte (1911 or earlier)) < œuf egg (ultimately < classical Latin ōvum ovum n.) + en in + cocotte (1807; alteration, by suffix substitution, of Middle French, French cocasse , itself an alteration of Old French, Middle French, French coquemar , of uncertain origin; compare cocotte n. 2).In plural form œufs en cocotte after the French plural form.

Chiefly in plural. An egg cooked in a cocotte (see cocotte n. 2); spec. a dish originating in France and consisting of eggs baked in butter in individual cocottes or ramekins.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > egg dishes > [noun] > other egg dishes

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soufflé1813

scrabbed eggsa1825

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egg salad1873

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Adam and Eve on a raft1891

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oeuf en cocotte1909

shakshuka1930

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thousand-year egg1961

1900 French Cookery for Eng. Homes 142 Eggs with Sweet Herbs (Oeufs en cocottes aux fines hérbes [sic]). Colour in 1½ oz. of butter, some chopped onions, mushrooms, and parsley... Pour over each egg a teaspoonful of good raw cream.]

1909 C. H. Senn New Cent. Cookery Bk. (ed. 3) xxx. 690 Œufs en Cocottes. 6 to 8 eggs, a little butter, 1 tablespoonful..parsley, 6 to 8 dessertspoonfuls cream... Dish up and serve in the pipkin pans.

1960 E. David French Provinc. Cooking 190 I always thought œufs en cocotte were soft.

1996 National Rev. (Electronic ed.) 12 Aug. Fleming's own tastes were not particularly rarefied... He drank whisky, ate oeuf en cocotte.

2001 Independent (Electronic ed.) 29 Dec. Oeuf en cocotte grand-mere—baked egg served with toast—was, unforgivably, stringily undercooked in the centre.

This entry has been updated (OED Third Edition, March 2004; most recently modified version published online March 2022).

单词	oeuf en cocotte
释义	oeuf en cocotten. Brit. /ˌəːf ˌɒn kə(ʊ)ˈkɒt/, /ˌəːf ˌɒ̃ kə(ʊ)ˈkɒt/, U.S. /ˈˌʊf ˌɑn koʊˈkɑt/; see also cocotte n. Inflections: Plural oeufs en cocotte, oeufs en cocottes. Forms: 1900s– oeuf cocotte, 1900s– oeuf en cocotte. Origin: A borrowing from French. Etymon: French œuf en cocotte. Etymology: < French œuf en cocotte (1890 or earlier; also œuf cocotte (1911 or earlier)) < œuf egg (ultimately < classical Latin ōvum ovum n.) + en in + cocotte (1807; alteration, by suffix substitution, of Middle French, French cocasse , itself an alteration of Old French, Middle French, French coquemar , of uncertain origin; compare cocotte n. 2).In plural form œufs en cocotte after the French plural form. Chiefly in plural. An egg cooked in a cocotte (see cocotte n. 2); spec. a dish originating in France and consisting of eggs baked in butter in individual cocottes or ramekins. ΘΚΠ the world > food and drink > food > dishes and prepared food > egg dishes > [noun] > other egg dishes poachéa1425 meseladea1450 potrona1450 malasadec1450 poached eggc1450 eggs in moonshine?1558 snow1597 fondue1806 Scotch egg1808 soufflé1813 scrabbed eggsa1825 Scotch woodcock1836 egg salad1873 prairie oyster1879 Adam and Eve on a raft1891 Russian egg1891 eggs Benedict1898 huevos rancheros1901 sabayon1906 oeuf en cocotte1909 shakshuka1930 piperade1931 thousand-year egg1961 1900 French Cookery for Eng. Homes 142 Eggs with Sweet Herbs (Oeufs en cocottes aux fines hérbes [sic]). Colour in 1½ oz. of butter, some chopped onions, mushrooms, and parsley... Pour over each egg a teaspoonful of good raw cream.] 1909 C. H. Senn New Cent. Cookery Bk. (ed. 3) xxx. 690 Œufs en Cocottes. 6 to 8 eggs, a little butter, 1 tablespoonful..parsley, 6 to 8 dessertspoonfuls cream... Dish up and serve in the pipkin pans. 1960 E. David French Provinc. Cooking 190 I always thought œufs en cocotte were soft. 1996 National Rev. (Electronic ed.) 12 Aug. Fleming's own tastes were not particularly rarefied... He drank whisky, ate oeuf en cocotte. 2001 Independent (Electronic ed.) 29 Dec. Oeuf en cocotte grand-mere—baked egg served with toast—was, unforgivably, stringily undercooked in the centre. This entry has been updated (OED Third Edition, March 2004; most recently modified version published online March 2022). < n.1909
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