(1) Butter and season the mould and place in a shallow pan.
(2) Break open the shell and turn the egg into the mould.
(3) Add boiling water to the pan until it comes half way up the moulds, cover with a lid and gently simmer on top of the cooker until cooked.
(4) Take the cocotte out of the pan and clean with a cloth.
When cooked the white of the egg should be firm but the yolk should still be soft.
Place the cocotte on a suitable size of underdish with a dish paper.