Recipe: Oeufs cocotte

Recipe progression

1 Preheat your oven to 150° (th5).

2 Butter eight small earthenware or porcelain molds (like those you use for crème renversée).

3 Salt and pepper the bottom.

4 Take a shallow ovenproof dish that will serve as a water bath and place a piece of newspaper at the bottom*.

5 Place your molds in it and carefully crack an egg into each one without damaging it.

6 Fill your dish halfway with water then place the whole thing on the stove and bring to a boil then place it in the oven for 5 minutes.

7 Meanwhile, reduce the cream by half then incorporate the 1/2 lemon juice and chives.

8 Remove your small molds, wipe them dry, then divide the reduced cream over each one and serve with your bread strips. Delicious!
Keep this egg cocotte recipe well as it will be the basis for many others
examples with sorrel cream or lobster or mussel curry cream etc. the very best remaining the pairing with fresh or canned truffle.
*a real trick that will help you: the paper prevents boiling which is very important for the success of, for example, your crème renversée or your flans.