I did it! I finally cooked something from my Mastering the Art of French Cooking cookbook by the great Julia Child.
(By the way, did I tell you that I had bought the hard cover book for all of US$19? Score! It costs about S$70 in Pantry Magic.)
We had quite a lot of eggs sitting aimlessly in the fridge so an egg dish it was. And since I hadn’t put those new, cute heart-shaped Le Creuset ramekins I had gotten on sale to use, baked eggs it shall be. So one very fine Sunday morning – more like noon, really – I flopped out of bed, rather excitedly (and I NEVER get out of bed feeling excited), and plonked myself in the kitchen.
Of course, Miss Klutz here had to nearly ruin the meal by emptying the contents of a very hot, eggy ramekin onto the countertop. I was really pissed off with myself. In the past month, I had a) spilt Yakult all over myself and the sofa (it’s disgustingly sticky), b) dropped a can of hot, wet cat food all over the kitchen floor (looks like the can barfed) and c) smashed my plastic water bottle into smithereens in my kitchen.
Back to the eggs. Anyway, I had to redo the eggs quickly so that poor Mr Thick, who was as patient as he was hungry, wouldn’t starve to death.
Ignore my dirty stove. I used to clean it EVERY SINGLE WEEK and these days, I just cannot be bothered.
Ouefs en Cocotte
What you need (per serving):
- 1/2 tsp butter
- 1 or 2 eggs (I used 1 egg + 1 white)
- 2 tbsp whipping cream
Butter the ramekin, saving a dot for later. Add 1 tablespoon (15 mL) of cream and set the ramekin in the simmering water over moderate heat. When the cream is hot, break into it one or two eggs. Pour the remaining spoonful of cream over the egg and top with a dot of butter.
Place in the middle level of the hot oven and bake for 7 to 10 minutes. The eggs are done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so they should not be overcooked.*
Salt and pepper
Season with salt and pepper, and serve.
(*) The ramekins may remain in the pan of hot water, out of the oven, for 10 to 15 minutes before serving. To prevent overcooking, remove eggs from oven when slightly underdone.