Oeufs Cocotte
- Daniel
- Nov 29, 2021
- 3 min read
Updated: May 22
Usually, on this festive season, I would whip out recipes preparing you lovely people for the holidays. But unfortunately, my health isn't in the right place. I am still having lower back pain as well as a nasty cough (post covid19). I am also breathless with fatigue. In the meantime. as much as I can, I will continue to post simple and easy recipes.
This recipe is actually inspired by the great Jacques Pépin. His version is more elegant and classy than mine; he made it looks so easy. At the age of 85, he is still sharing his recipes and knowledge about cooking and baking. A legend indeed.
To make this dish my own, I used some Japanese ingredients, and of cos, I have to present this classic dish differently. I hope I did not offend the French with my version. Anyway, during the cooking of the eggs, you can stop at 3 mins. You will get runny and creamy eggs. You can dip the croutons into the eggs and serve the cream of mushrooms on the side. It will be heavenly too.
Ingredients:
(Inspired by Jacques Pépin)
(Serve 3)
Croutons:
Stale Bread, 3 Slices
Sesame Oil, A Few Drizzle
Sea Salt, Pinc
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
Cream of Mushrooms:
Olive Oil, 2 TBSP
Red Onion Finely Diced, 1
Shiitake Mushrooms Finely Sliced, 220g
Unsalted Butter, 1 TBSP
Sea Salt, Pinch
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
White Soy Sauce, 2 TBSP
Garlic Finely Minced, 3 Cloves
Heavy Whipping Cream, 120g
Eggs:
Sesame Oil, For Brushing
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
Eggs, 3
Fresh Lemon Zest, 1/2 Lemon
Equipment:
Oven
Cast Iron Skillet / Pan
Pot
Ramekins
Directions:
Make the Croutons
Preheat oven to 190°C (375°F).
Slice bread to fit the top of your ramekins.
Place on a parchment-lined tray.
Drizzle sesame oil to coat.
Sprinkle with nori flakes and shichimi togarashi.
Bake for 15–20 minutes until golden and crisp. Set aside.
Prepare the Creamed Mushrooms
Heat olive oil in a skillet over medium heat.
Sauté onions until translucent.
Add mushrooms and cook until they begin to release moisture.
Stir in butter, season with salt, nori flakes, and shichimi togarashi.
Cook until mushrooms caramelize slightly.
Deglaze with white soy sauce.
Add garlic and cook until aromatic.
Deglaze again with cream.
Simmer until cream reduces by ¾ (down to ¼ of original volume).
Remove from heat and set aside.
Steam the Eggs
Fill a pot with ½ inch of water and set over low heat.
Brush ramekins with sesame oil and coat with nori flakes and shichimi togarashi.
Crack eggs into ramekins.
Place ramekins into the pot of barely simmering water.
Cover and steam for 5 minutes (or 3 minutes for a runnier egg).
Remove ramekins and let cool slightly.
Assemble and Serve
Run a knife along ramekin edges to release eggs.
Invert croutons over ramekins and flip to release eggs onto the croutons.
Spoon the creamed mushrooms onto serving plates.
Place crouton-eggs on top.
Grate lemon zest over each plate.
Serve immediately while warm.
Creamy mushrooms...
Yolk porn...
The perfect bite...
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