oeuf en cocotte recipe
someone asked in the egg post about an easy oeuf en cocotte recipe. there is a french canadian lady on foodtv canada and she was going on and on about how easy and perfect this recipe is.
Cocotte Eggs
* 2 teaspoons crumbled blue cheese or smoked fish, or a few truffle shavings or leaves of tarragon
* 2 x eggs
* 2 teaspoons crème fraîche
* salt and pepper
* 2 pinches chipped chives
Directions:
Cocotte Eggs
1. Heat the oven to 375FºF/190ºC. Into the bottom of each of two buttered ramekins put a spoonful of one of your favourite flavours like blue cheese etc. (see suggestions above). Gently crack an egg in on top. Top with a spoonful of crème fraîche. Season with salt and pepper. Sprinkle over the chives.
2. Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins. Bake until cooked, but still jiggling, 5 to 7 minutes. Serve with buttered toast fingers for dipping.
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4 Comments:
This is really easy to play around with. In order to make this at home, I usually just dice up some cooked bacon and throw in the bottom of the buttered ramekins, cover with a little cheese and thyme, two eggs, and more cheese.
jrtipton at 3:18PM on 11/05/07
Luke Skywalker used the force, Harry Potter thought of his loved ones, Scheherazade told stories, but if I were ever faced with an evil force, I think I would make coddled eggs. Just thinking about them cheers me up. As for assembly, I often just butter the dish, slip in the eggs, and add whatever fresh herbs I have on hand and a splash of cream.
Phoebe Damrosch at 6:20PM on 11/05/07
Is a bain marie on stovetop preferable or baking in the oven? If using 1 regular large egg per ramekin is the 5 to 7 minutes appropriate? I have followed James Peterson's recipe several times (which is spendid) and quite often the yolks come out overcooked. I guess I just need to keep trying until timing is perfected. The ingredient combinations are endless, aren't they? The ultimate in elegant comfort food.
Thank you so much for responding Phoebe. I can't wait until my husband is done digesting your book so I can get my hands on it. We had such a divine evening at Per Se last Spring I hope to relive it through your memoir. Apparently we had just missed Thomas, who had been there most of the day. We were a little disappointed; he seems like a fascinating man. The food was magical (oysters and pearls!) and of course the service was stellar. Thanks again for your input.
frederika at 9:36PM on 11/05/07
I used the recipe from Julia Child and it was delicious. We sat outside on a chilly Hallowe'en, shelling out goodies to the little ones, and eating oeufs en cocotte a la sauce de cari, with toasted baguette. A neighbour blasting Vincent Price reading Edgar Allen Poe into the trees. Another neighbour sharing her becherovka across the hedge. It was a Hallowe'en to remember.
earlydrive at 9:00AM on 11/06/07