Oeufs En Cocotte Or Shirred Eggs Food

SHIRRED EGGS (OEUFS EN COCOTTE)

Steps:

• ADDITIONAL EQUIPMENT A oven-proof pan for the bain-marie (water bath). Two ramekins or other heat-proof dishes.
• Gather your ingredients.
• Place a rack in the middle position, and preheat the oven to 370f (184c).
• Add a pan to the oven large enough to hold the ramekins, and then fill with steaming water.
• Chefs Note: The pan should hold enough water to go in approximately halfway up the sides of the ramekins.
• Divide the butter between the two ramekins, and thoroughly coat the bottom and sides.
• Add 1 tablespoon of the cream to each one of the ramekins, and swirl to coat the bottom.
• Place the ramekins into the water bath.
• Chef's Tip: Wait about five minutes, until the cream gets hot.
• Break an egg into each one of the ramekins.
• Divide the cheese in half, and sprinkle each one with the cheese.
• Add a dash of salt and/or pepper, to taste.
• Bake for 7 to 10 minutes.
• Chefs Note: the whites should be set but the yellow still a bit runny.
• Serve immediately with some thinly sliced toast. Enjoy.
• Keep the faith, and keep cooking.

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

OEUFS EN COCOTTE

Steps:

• Melt the butter and oil in a frying pan and cook the leeks until softened.
• Add the mushrooms then fry the vegetables until cooked.
• Preheat the oven to 180°C/350°F/gas mark 4.
• Divide the mixture between two ramekins then crack an egg in each one.
• Pour cream on top and season to taste.
• Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
• Bake for 15 minutes or until the egg yolks are set to your liking.
• Garnish with parsley and serve immediately with buttered toast.

OEUFS EN COCOTTE OR SHIRRED EGGS

Steps:

• In France, this basic methods of baked eggs is called oeufs en cocotte which means "eggs baked in ramekins.".
• You can bake eggs nestled in other foods such as rice, vegetables or sauces. These foods should be heated before the eggs are added for faster and more even cooking. Make indentations in the heated food with the back of a spoon, about 2-inch diameter.
• For individual servings of baked eggs, use baking dishes (ramekins, custard cups, individual soufflé dishes, or small oval bakers) that just fit the eggs plus the flavoring, food, or liquid.
• If baking the eggs in other solid foods or in liquids, preheat them before adding the eggs for faster and more even cooking.
• Preheat oven to 325°F.
• For each serving, lightly butter an individual oven-proof baking dish or ramekin.
• Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out.
• Bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.
• Serve Immediately.
• Baked Egg Options.
• Top eggs with desired amount of one or more of the following toppings before baking:.
• Light cream.
• Salsa.
• Shredded cheese.
• Chopped ham.
• Minced fresh chives or minced fresh herbs.