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

  1. -Place the cream in a saucepan and reduce over medium heat, stirring occasionally, until reduced by 2/3.

  2. -Butter the inside of the cocottes with soft butter and lightly salt them.

  3. -Break the eggs into a ramekin one by one to check the quality. Place carefully in the cocottes without breaking the yolks.

  4. -Add the reduced cream to each cocotte to come halfway up the sides of the eggs.

  5. -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.

  6. -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.

  7. -Sprinkle lightly with chopped parsley and serve with toast points.

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