oeufs cocotte
Aug. 5th, 2020 12:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
totientI'm not pandemic baking but I'm doing a lot of cooking. For the most part this is improvisational and doesn't so much result in recipes. I've accidentally made cracklins (yum) and succotash (which is pretty much "throw whatever needs using up in a pan with a bunch of adobo" if there is corn and probably beans in there somewhere). I've discovered how easy it is to make hash browns from scratch -- why did I not know this earlier?
But here's a thing that I actually looked up a recipe for before proceeding to mostly ignore it as I do.
Find some small oven-safe dishes, like ramekins. Smaller diameter is better.
Slather them with butter.
If you have tasty things you want to add that require more than cursory cooking, like mushrooms or shallots, cut them up small and fry them in some more butter and put them in the bottom of the ramekins. I used some shiitakes and a little bit of onion. Next time I'll leave the stems out, they threw the texture off.
Crack an egg or two into each ramekin, without breaking the yolks. I did two, because my ramekins were a little on the big side for this.
The recipe calls for cream here and I didn't have any, so I just skipped it. I think the insane amount of butter I used made up for that nicely.
Salt and pepper liberally.
Add any tasty things that don't require a lot of cooking, like tomatoes or cheese or chives. I put two halved grape tomatoes in each ramekin, and some chopped up fresh rosemary, and grated on what seemed like a lot of parmesan with a microplane grater but it could easily have been more.
Bake at 350 degrees for 15-17 minutes. If you put the ramekins on a baking sheet, rotate the ramekins half way through as the center of the sheet won't be as hot as the edge. I hear you are supposed to use a water bath but I didn't bother.
Delicious! Will definitely cook again.
But here's a thing that I actually looked up a recipe for before proceeding to mostly ignore it as I do.
Find some small oven-safe dishes, like ramekins. Smaller diameter is better.
Slather them with butter.
If you have tasty things you want to add that require more than cursory cooking, like mushrooms or shallots, cut them up small and fry them in some more butter and put them in the bottom of the ramekins. I used some shiitakes and a little bit of onion. Next time I'll leave the stems out, they threw the texture off.
Crack an egg or two into each ramekin, without breaking the yolks. I did two, because my ramekins were a little on the big side for this.
The recipe calls for cream here and I didn't have any, so I just skipped it. I think the insane amount of butter I used made up for that nicely.
Salt and pepper liberally.
Add any tasty things that don't require a lot of cooking, like tomatoes or cheese or chives. I put two halved grape tomatoes in each ramekin, and some chopped up fresh rosemary, and grated on what seemed like a lot of parmesan with a microplane grater but it could easily have been more.
Bake at 350 degrees for 15-17 minutes. If you put the ramekins on a baking sheet, rotate the ramekins half way through as the center of the sheet won't be as hot as the edge. I hear you are supposed to use a water bath but I didn't bother.
Delicious! Will definitely cook again.
no subject
Date: 2020-08-05 05:37 pm (UTC)