Sunday, 6 July 2014

Eggs Baked In Ramekins - Oeufs en-Cocotte

 
 
Eggs Baked In Ramekins - Oeufs en-Cocotte
Inspired by Julia Child after I posted about the Delhi Gourmet Club's Top Chef Awards powdered by D.G Goenka University and Le Cordon Bleu , I pulled out Julia Child's recipe collection in Mastering The Art of french Cuisine and zeroed in on her Eggs Baked in Ramekins , adding my twist to one.
Preheat Oven 350F
Place 1 Teaspoon Butter - In a 2 1/2 to 3" dia ramekin.Next add 1 Tablespoon cream ( I added some cheese and chopped basil leaves to the cream ) in each ramekin , set in a water bath and place in the oven.When cream warms up and spreads gently tip in an egg in each ramekin.Top with 1/2 tablespoon cream , some cheese ( her recipe calls for none in the basic version ) , 1 teaspoon butter and set to bake for 7 minutes.
After 7 minutes the eggs are just about done - they will have a tremble which is fine as they will finish cooking with the internal heat over the next 2-3 minutes.Season and eat . This simple version came out delicious.
What was even better , I followed the same steps but at the end added 2 tablespoons of mushroom soup/sauce - topped with grated cheese and baked for the same 7 minutes.There were even better !
Thank you Julia for inspiring so many of us !

A spoonful or two of a cooked veggie like mushrooms , asparagus ,artichoke hearts ( all chopped ) or diced and cooked shrimp , crab , ham , bacon - all can be placed on the bottom along with butter and cream , or even a sauce and then place the egg ....

1 comment:

  1. Aha - Julia Child is always an inspiration! As are you :)

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