It may be the onset of Autumn but for the last few weekends I’ve been hankering after a Sunday morning breakfast of eggs. So far we’ve had boiled, poached and today we had Oeufs en Cocotte.
Last weeks poached egg were two of the best poached eggs I’ve cooked. We invested in these contraptions a few weeks ago & they do help the egg stay together – but it confuses me just how you get the egg in the holder & then in the water without the whites running through the holes?!
Last week I kind of positioned the holder on the side of the pan, cracked the egg & in the midst of throwing the shell down, I gently maneuvered the holder to the bottom of the pan. Anyway, the result, as I say was not too bad. the only problem was we only had a white loaf (albeit organic) in the freezer…
Today I tried to make Oeufs en Cocotte from Nigella Express. Basically you butter a ramekin & crack your egg into it. Sprinkle with salt & add a tablespoon of double cream. You then pop the ramekins in a dish & top up half way with water – pop in the oven for 15 minutes at 190 °c and you get this (sorry the photo does it no justice at all and it’s blurry) -
Yes it was ok, too salty & next time I don’t think it needs the cream. Nigella suggest 1/4 teaspoon of truffle oil on top before cooking but she does serve hers for a starter!! However with a few soldiers dipped in it went down with a nice cup of Yorkshire tea.
We may try it again without the cream – but I’m still in search of the perfect way of cooking an egg to achieve a really dippy yolk but cooked white.
However next week we may just have to have a bacon buttie after reading Wendy’s post this morning!