It takes a little time to cook a cocotte egg, the cooking procedure itself is no more complicated 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 cocktail bowl can be replaced with an ordinary porcelain cup. The main condition is that it should not be too narrow and high.

Filler

V " pure form»The filler for cocotte eggs 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 mushrooms and fried in a pan with onions.

From 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

Lubricating the bottom of the mold (cocotte maker or cup) butter, put 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 dish French cuisine- baking in the oven for 10 minutes at a temperature of 180 0 С.

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.

Enjoy your meal!

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 is the weirdness 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 either, use foil - wrap an ordinary 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 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.

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. 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 a temperature of 180 degrees.

Cocotte with mushrooms

You can make a delicious mushroom cocotte.

Ingredients (for 2 servings):

• 100 g of champignons;
• 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 cream over the meat). Place the finished chicken in oiled molds, add 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.

(he's just a julienne)

This recipe was announced by me long ago; here, I keep my promise and present to your attention the julienne that I am used to doing. Yes, I am aware that in fact this is no julienne, that it is soup, and mushrooms baked in white sauce are cocotte. But the second, true, name is not very popular with us, and that julienne is something from mushrooms and cheese baked in the oven - everyone knows. Well, julienne is so julienne, I will call him here now julienne, now cocotte, perhaps we will not get confused.

Whatever you call it, this dish is extremely tasty, even if you bring only mushrooms from the forest, and you won't be able to catch a chicken. Cocot from wild mushrooms or chanterelles - an unforgettable thing. Probably, in combination with a wild partridge or a wild capercaillie, it will be generally something amazing, but what to do - I have never tasted these delicacies ...

Returning to the prose of life - with purchased mushrooms and store-bought chicken it will also be very, very tasty. Guests will play the last cocotte maker in preference and offer a variety of services for the recipe. If one of them has an uncle-hunter - join your efforts, let him rush you forest mushrooms and a partridge, and on your part there will be a recipe. Then tell me what happened.

MAIN PART
1 kg of mushrooms (any, if only they were young and strong; nationality does not matter, even mushrooms, even honey mushrooms, even chanterelles, even a little bit of everyone), 1 kg chicken fillet(breast), 1 onion, butter

SAUCE
2-3 st. l. flour, 500 g sour cream, 500 ml mushroom broth(or chicken, or a mixture), 150 g of cheese, black pepper, salt; you can have some herbs, dry parsley, or fresh dill, but very little

The first thing I recommend you start with is to decide where you will get the half-liter of mushroom broth you need according to the recipe. Some unconscious cooks extract this liquid from bouillon cubes, and they even say that cocotte turns out to be very tasty. Well what can I say ... in purchased mushrooms maybe you can pour this cube poisonous mixture. But adding this to chanterelles ... My hand does not rise. Better take a handful, just a handful of dry porcini mushrooms - this is not exotic, you can dry it yourself in the summer, you can buy it in the store. And take the bones from that chicken, the meat of which you are going to take for the cocotte. And cook together in 1 liter of water, you can together with an onion (this is not the onion that is indicated in the recipe, but another, we will fry that later), a couple of bay leaves and a few peppercorns. As a result, you will get a little more than 500 ml of excellent, rich, very delicious broth, with which the cocotte will be simply magical.

If you already have mushroom broth (maybe you literally cooked mushroom soup) - chicken can be bought immediately in the form of fillets and not fooled with bones and cooking broth. Then go straight to the main part. We heat the butter in a frying pan (without fanaticism, it is only necessary for it to melt and crinkle, and not start to darken) and add finely chopped onion to it. And fry. It is necessary to fry it for a long time, about 15 minutes, so that it becomes golden and smells delicious. During the time while it is fried, it is necessary to have time to cut the mushrooms - they say, it is best thin straw, but for me - if only it is not large, but the taste of straws from cubes will not differ.

Chopped mushrooms are sent to the pan to the fried onions, where they begin to fry together. First, the mushrooms will give juice, a lot of juice (unless it's chanterelles - they almost don't give juice). Then, as it roasts, the juice will evaporate, and gradually you will get instead of a huge year raw mushrooms pretty thai and a moderate heap of mushrooms, well-done, golden and shiny. Pour them into a pan, Teflon or stainless steel (just not enameled! You will suffer - then the sauce will stick to it worse than pins to tar in the summer), and now you need to fry the chicken in the same pan. More precisely, finely-finely chopped pieces of chicken fillet. Yes, both mushrooms and chicken in the process of frying it would be good to add a little salt, pepper and sprinkle with some of your favorite herbs. For example, I really like dry parsley and fresh cilantro. Ioanna Khmelevskaya would probably have poured marjoram here. My dad adds fresh dill and mustard seeds.

It is quite possible that all the mushrooms or all the chicken will not fit into your frying pan - this is especially true for mushrooms, a kilo of fresh finely chopped champignons takes up a lot of space. It's okay: fry half of the mushrooms with onions, and then the rest - just in oil. All the same, in the pan, everything will be mixed later.

By the time you overcook all the mushrooms and all the chicken, the broth will surely be cooked. Strain yourself exactly 500 ml (the boiled dry mushrooms can be cut and added to the cocotte, or you can leave and cook the next day from the remnants of mushroom broth, chicken and these same mushrooms great soup). Lightly fry the flour in a skillet (for a couple of minutes, so that it becomes a little creamy - while it must be constantly stirred, otherwise the top will remain white and the bottom will turn brown), let it cool and pour into the broth that has cooled slightly, up to 50 degrees. There is no need to rush: if you pour hot flour into boiling water, it will brew and go in lumps. A very warm broth + warm flour = a homogeneous solution.

Pour the flour solution in the broth into a saucepan with mushrooms and chicken. Stir and put on a quiet fire - let it warm up. It will warm up quickly: the mushrooms did not have time to cool down, the broth was also warm, so in a few minutes all this mass will begin to thicken. As soon as this happens, pour sour cream into the pan, heat it a little more and then you need to try whether there is enough salt, whether you need more pepper, or herbs, or something else. As soon as you bring to perfect taste, pour half of the grated on coarse grater cheese and stir again. Everything, the cheese in this hot mass will immediately melt, and in principle, the dish is ready. It is very tasty to eat already from this stage: in 2 cases out of 3 I am not allowed to bring the matter to baking - "why waste time." Another question is that such a cocotte is suitable only for intrafamily consumption, for festive table a saucepan with a ladle does not look very elegant ... So if you want a beautiful cocotte, you will have to bake it.

You need to bake in a medium-sized dish, 150-200 ml. I don’t know why, but it’s so much tastier than if you bake it right away in a large mold for 1-2 liters. And for some reason, it is also tastier in ceramic cocotte makers than metal ones. Baking a cocotte is elementary: arrange in cocotte makers, sprinkle with the remaining cheese and in the oven until the cheese melts and browns, that's all. In this sense, cocotte is very convenient for a holiday: you can make it in advance before the previous stage, put the pan in the refrigerator and get it only when guests arrive. Unfolding will not take much time, and baking takes place without your participation at all. If the guests are late - it doesn't matter either, turn off the oven and the cocotte will stand there warm for at least an hour, waiting for the very last late guest.

The most difficult thing in this whole scheme is to protect delicious saucepan... Because such a julienne cocotte goes well even from the refrigerator. And the chance to catch your husband and son racing eating delicious mushrooms from the pan, and then treating guests to sandwiches with grated cheese, you have far from zero ... That's why I give such a huge amount of products in the recipe, so that even in the event of a spontaneous night raid there is something else left in the pan on the refrigerator.

Today I want to offer you another option for a delicious and hearty breakfast which will become great alternative our usual scrambled eggs.

The French even love to turn a simple dish into a festive one. Cocotte eggs are eggs cooked in the oven in special cocotte makers or in ceramic refractory baking tins. Egg molds fit into a larger mold with hot water and go to the oven. As a result, we get a barely set white and soft yolk.

In addition to eggs, you can put in the molds various additives: mushrooms fried with onions, vegetables, sausages, bacon. I suggest cocotte eggs with vegetables and bacon. You can also use two eggs per serving. My molds are small, so my option is one egg.

So, let's prepare the products according to the list.

We grease the ceramic baking dishes inside with butter. Spread out some bacon cut into strips.

Cut the cherry tomatoes into slices, and bell pepper- in small stripes. We spread the vegetables into molds.

We carefully drive one egg into the mold. Decorate the top with a whole cherry tomato.

Add a little cream - a teaspoon will be enough, sprinkle with grated cheese, salt and a mixture of peppers. My cheese was very salty, I did not add salt.

We place the molds in a larger heat-resistant form and pour boiling water into large form just enough to cover small molds up to egg level.

We send the form to the oven preheated to 150 degrees C for 12-15 minutes. The time depends on the oven, the main thing is to notice in time how the protein grabs. While the eggs are cooking, let's cook the croutons, as they go very well with cocotte eggs. We serve ready eggs cocotte right in the mold, sprinkled with green onions.

Carefully scoop up some eggs and vegetables with a piece of toast and enjoy incredible taste cocotte eggs. Bon Appetit!

Deprived of many of the usual breakfasts with fruits, cottage cheese, granola, muffins for the time of the diet, she really fell in love with eating an egg for breakfast. And so that it does not become boring, I cook different dishes based on it. Recently I showed you a variation on a classic theme. Today I will show this dish the way I most often see it on the pages of French magazines.

A cocotte egg is an egg on a cream fresh pillow with the addition of various fillings or without them, baked in the oven in cocotte makers or ramekins in a water bath. Of the fillings, cheese, herbs and ham are the most popular, but in fact the choice here is limited only by your imagination - onions, all kinds of greens, tomatoes, eggplants, peas ... diet.

To prepare four servings, we need:
4 eggs
4 tablespoons sour cream,
some fresh herbs (I have basil),
a couple of slices of ham,
a little bit of cheese,
black pepper,
nutmeg.

1. Three cheese on a grater (I only found it in slices, so I cut it).

2. Cut the ham into cubes.

3. Cut the greens at random.

4. Put a tablespoon of sour cream in each cocotte maker.

5. Add greens and mix slightly.

6. Pour the ham onto the sour cream.

7. Sprinkle with black pepper on top.

8. Break the egg on top, sprinkle with cheese. As a finishing touch, three nutmeg.

Option 1. Bake in a water bath in a preheated oven for 8-12 minutes.

Option 2. Cook for a couple of 5-7 minutes.

Option 3. Cook in the microwave on the highest power for 1 minute.