Basic Professional French Cooking
Oeufs Cocotte à la Crème
Eggs in Pots
Ingredients (for 4 servings)
4 - 8 Eggs (1 per person for appetizer, 2 for breakfast or main course)
20 g Butter
200 ml Cream
Salt and Pepper
1/8 bunch Parsley, hachée
Procedure
-Place the cream in a saucepan and reduce over medium heat, stirring occasionally, until reduced by 2/3.
-Butter the inside of the cocottes with soft butter and lightly salt them.
-Break the eggs into a ramekin one by one to check the quality. Place carefully in the cocottes without breaking the yolks.
-Add the reduced cream to each cocotte to come halfway up the sides of the eggs.
-Place a sheet of parchment paper in the bottom of a hotel pan to anchor the cocotte pans, then arrange them in the hotel pan and poor boiling water into the pan to come halfway up the sides of the cocottes.
-Cook uncovered in a preheated 350 F oven for 8 to 10 minutes, depending on the thickness of the coquettes. The whites should be firm while the yolks remain runny.
-Sprinkle lightly with chopped parsley and serve with toast points.
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