How to cook cocotte eggs. Gourmet French breakfast with your own hands

28.04.2019 Lenten dishes

Translated from French (and that the dish is from french cuisine, it is easy to guess by its name) cocotte - chicken. Either because the dishes for cooking this dish resembled a little chicken, or because they cooked cocotte from eggs, the name stuck with a kind of casserole. What is the strangeness of the dish? Firstly, such casseroles are prepared in portions, secondly, from eggs with various other ingredients, and thirdly, cocotte is not always baked, sometimes it is steamed. On the one hand, cocotte is an unusual dish for us, on the other hand, it is a great alternative to boring scrambled eggs or boiled eggs on breakfast. In addition, cocotte is so easy to prepare that even a novice cook can easily cope with the process of preparing this dish.

What is a cocotte maker?

Let's make a reservation right away that you can't do without a cocotte to make a cocotte. This is such a small ceramic cup designed for preparing this particular dish. If there is no cocotte maker on the farm, it is not necessary to run to the store. Cocotte can be cooked in silicone molds for cupcakes. If there are no molds, use foil - wrap a regular glass with thick foil to the middle, you can - in 2 layers, fix it well on the bottom. In the resulting glass, you can also cook a cocotte.

Classic cocot

Let's start with a simple one - a cocotte egg recipe. They prepare quite simply. Lubricate the mold (cocotte) butter... Crack the egg gently and place it in the mold. You can add a little sour cream, cream, ketchup, herbs. Place the molds in a steamer or a pot of boiling water on a special rack and cook until the protein is completely curdled. The yolk should remain slightly watery.

Marine option

In the coastal regions of France, seafood cocotte is popular. Shrimp, molluscs and small cephalopods are put in it, as well as pieces of fish.

Ingredients:

20 g butter;
1 small stalk of leek;
a handful of peeled shrimp or boiled seafood cocktail;
1 tbsp. a spoonful of finely grated parmesan;
50 ml cream;
1 chicken egg.

Preparation:

Heat the butter, finely chop the leeks, lightly fry, then add the cream. When the whole mixture starts to boil, add the Parmesan and remove from heat immediately. Put the shrimp in the mixture or ready-made seafood Cocktail and mix. Transfer the resulting filling into a mold or cocotte, carefully break the egg and place it on top. We bake the seafood cocotte in a preheated oven for 10 minutes at 180 degrees.

Cocotte with mushrooms

You can make a delicious mushroom cocotte.

Ingredients (for 2 servings):

100 g of mushrooms;
50 g butter;
2 chicken eggs;
4 tbsp. tablespoons of cream;
salt;
ground black pepper;
finely chopped greens.

Preparation:

Cut the mushrooms into small slices. Fry the mushrooms in butter until tender, salt and pepper. You can grind the mushrooms with a blender until caviar, or you can leave them in slices. We put the mushrooms in oiled molds, in each carefully place the mold broken egg (the main thing is not to damage the yolk). Sprinkle with finely chopped onions, pour in 2 tablespoons of cream. We will bake the mushroom cocotte for 15 minutes at 200 degrees.

Cocotte with meat

Meat lovers will especially love the chicken cocotte. Cut the chicken meat (fillet) into strips and fry over high heat until golden brown... Then, under the lid, simmer the pieces of meat for about 20 minutes over low heat (you can pour the cream over the meat). Put the finished chicken in greased molds, add the chicken eggs (don't damage the yolk!) And bake for 15 minutes at 180 ° C. Chicken meat can be replaced with any other to taste.

This is a dish made from eggs with the addition of cheese, cream, mushrooms, meat or vegetables. Why Kokot? Because that's what the French call small glass-sized porcelain molds. They traditionally prepare this French dish.

A small amount is poured into the bottom of the mold heavy cream, then pour the grated cheese, after which I add various fillings... This can be bacon, mushrooms, salmon, spinach, zucchini, tomatoes, onions, or any other ingredient you like. Meat, mushrooms and vegetables are pre-fried in oil, after which bread crumbs are added to them.

At the very end, the egg is carefully broken into the mold so that the yolk is sure to remain intact. Put a piece on top soft butter, then this dish sprinkle with salt, cheese, nutmeg, seasonings or ground pepper.

"Cocots" are baked in the oven or in a water bath. The process of baking eggs takes about ten minutes. As a result, the protein should be completely cooked, but the yolk should remain a little liquid. Cocots are usually served with a crispy baguette or croutons.

Today we will cook this unpretentious and very simple dish in a multicooker for a couple.

Ingredients:

Chicken eggs - two;
Heavy cream - one hundred milliliters;
Grated cheese - one hundred grams;
Oil - for lubricating molds;
Green onions, salt and condiments.

Preparation:

Prepare the listed ingredients and the multicooker for work.

Lubricate two heat-resistant molds generously with oil. In each form, carefully break the egg, trying not to damage the yolk.

Pour in fifty grams of cream, salt, add seasonings and sprinkle with grated cheese.

Pour a glass of water into the multicooker container. We install a container for steaming on top, and molds on it. Cooking eggs in Steam mode with closed lid about ten minutes.

Translated from French (and the fact that this dish is from French cuisine is easy to guess by its name) cocotte is a chicken. Either because the dishes for cooking this dish resembled a little chicken, or because they cooked cocotte from eggs, the name stuck with a kind of casserole. What's so strange about this dish? Firstly, such casseroles are prepared in portions, secondly, from eggs with various other ingredients, and thirdly, cocotte is not always baked, sometimes it is steamed. On the one hand, cocotte is an unusual dish for us, on the other hand, it is a great alternative to boring scrambled eggs or boiled eggs for breakfast. In addition, cocotte is so easy to prepare that even a novice cook can easily cope with the process of preparing this dish.

What is a cocotte maker?

Let's make a reservation right away that you can't do without a cocotte to make a cocotte. This is such a small ceramic cup designed for preparing this particular dish. If there is no cocotte maker on the farm, it is not necessary to run to the store. Cocotte can be cooked in silicone muffin tins. If there are no molds, use foil - wrap a regular glass with thick foil to the middle, you can - in 2 layers, fix it well on the bottom. In the resulting glass, you can also cook a cocotte.

Classic cocot

Let's start simple - cocotte egg recipe. They prepare quite simply. Lubricate the mold (cocotte) with butter. Crack the egg gently and place it in the cookie cutter. You can add a little sour cream, cream, ketchup, herbs. Place the molds in a steamer or a pot of boiling water on a special rack and cook until the protein is completely curdled. The yolk should remain slightly watery.

Marine option

In the coastal regions of France, seafood cocotte is popular. Shrimp, molluscs and small cephalopods are put in it, as well as pieces of fish.

Ingredients:

20 g butter;
1 small stalk of leek;
a handful of peeled shrimp or boiled seafood cocktail;
1 tbsp. a spoonful of finely grated parmesan;
50 ml cream;
1 egg.

Preparation:

Heat the butter, finely chop the leeks, lightly fry, then add the cream. When the whole mixture starts to boil, add the Parmesan and remove from heat immediately. Put the shrimp or ready-made seafood cocktail into the mixture and mix. Put the resulting filling in a mold or cocotte, carefully break the egg and place it on top. We bake the seafood cocotte in a preheated oven for 10 minutes at 180 degrees.

Cocotte with mushrooms

You can make a delicious mushroom cocotte.

Ingredients (for 2 servings):

100 g of mushrooms;
50 g butter;
2 chicken eggs;
4 tbsp. tablespoons of cream;
salt;
ground black pepper;
finely chopped greens.

Preparation:

Cut the mushrooms into small slices. Fry the mushrooms in butter until tender, salt and pepper. You can grind the mushrooms with a blender until caviar, or you can leave them in slices. Put the mushrooms in oiled molds, in each carefully place the broken egg in the mold (the main thing is not to damage the yolk). Sprinkle with finely chopped onions, pour in 2 tablespoons of cream. We will bake the mushroom cocotte for 15 minutes at 200 degrees.

Cocotte with meat

Meat lovers will especially love the chicken cocotte. Cut the chicken meat (fillet) into strips and fry over high heat until golden brown. Then, under the lid, simmer the pieces of meat for about 20 minutes over low heat (you can pour the cream over the meat). Put the finished chicken in greased molds, add the chicken eggs (don't damage the yolk!) And bake for 15 minutes at 180 ° C. Chicken meat can be replaced with any other to taste.

It takes a little time to cook a cocotte egg, the cooking procedure itself is no more difficult than frying an ordinary omelet, the taste is ready meal - incomparable!

Cocotte

An indispensable attribute of the process of making a cocotte egg is a cocotte maker, which is a small (about 100 ml volume) metal or ceramic saucepan with a long handle.

In addition to cocotte eggs, the cocotte maker is also used to prepare a number of hot snacks with sauces.

What to do if there is no special utensils at hand, but you really want to cook a cocotte egg? The cocotte can be easily replaced with an ordinary porcelain cup. The main condition is that it should not be too narrow and high.

Filler

IN " pure form»Egg cocotte filler is cream or sour cream mixed with herbs and seasoned with spices.

You can add a zest and a memorable taste to a dish by adding additional ingredients: meat, fish, seafood or.

Basic requirement for everyone additional components filler - they must pass heat treatment and be ready to eat. Can be used like canned mushroomsand fried in a pan with onions.

Of meat products absolutely everything is suitable for cooking a cocotte egg: stew, ham and sausages of all kinds.

As a fish component, they are best suited canned sardines or saury. And from seafood for cooking cocotte eggs, it is recommended to use crab or shrimp meat.

Forming a dish

After greasing the bottom of the dish (cocotte maker or cup) with butter, put the chopped mushrooms, fish, meat or seafood in it and cover with a few thin slices of tomatoes.

Serve with finely chopped herbs (spinach, parsley, or onions).

Put 1 tablespoon of cream or sour cream in a cocotte, lightly salt them, sprinkle with black pepper and others to taste. Crack a chicken egg on top by sprinkling with a little grated hard cheese.

Heat treatment

The most common way to prepare this French dish is baking in the oven for 10 minutes at 180 ° C.

You can cook cocotte eggs in a water bath. After filling a flat, wide saucepan with water, place the cocotte makers with the contents, covered with lids on top, into it.

Make sure that the water in the saucepan does not reach the edges of the cocotte makers.

After bringing the water to a boil, soak the eggs in a water bath for 5 to 10 minutes. The signal of readiness will be the state of the dish, in which the protein has already grabbed and thickened, and the yolk will still remain soft.

If used as a form of porcelain cups or ceramic cocotte makers, cocotte eggs can be cooked in the microwave.

Power microwave oven set it to 800-1000 W, cooking time - from 2 to 5 minutes.