Simple Way to Make Thomas Keller Oeufs En Cocotte (With a twist!)

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, oeufs en cocotte (with a twist!). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Oeufs En Cocotte (With a twist!) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Oeufs En Cocotte (With a twist!) is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have oeufs en cocotte (with a twist!) using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Oeufs En Cocotte (With a twist!):

1. Make ready potatoes (non-waxy, e.g. russet)
2. Take sour cream
3. Get small eggs
4. Take shredded cheddar cheese
5. Prepare salt, pepper, herbs
6. Prepare aluminum foil

Instructions to make Oeufs En Cocotte (With a twist!):

1. Preheat your oven to 200 degrees celsius.
2. While preheating, start on individually wrapping each potatoes with aluminum foil.
3. Once your oven have preheated, bake your wrapped potatoes for 1 hour and 15 minutes, or until it becomes fork tender. - While it is baking, you can leave the kitchen and do other stuff. - - Do not turn your oven off. Leave it on.
4. Once the potatoes are cooked, take them out of the oven, unwrap the potatoes, and leave them to cool for 15 minutes.
5. While the potatoes are cooling, prepare the cream. Season the 6 teaspoons of sour cream with salt and pepper. Add herbs or other seasonings like garlic powder, cayenne pepper, the list is endless. Set this mixture aside.
6. Once the potatoes are cool enough to handle, use a sharp knife to cut the top off. Scoop off the flesh inside until a small border is left. The border should be just under 0.5 cm.
7. Season by sprinkling the craters with pinches of salt and pepper. Spoon 1 teaspoon of the cream into the potato each. Crack the small egg into the potato over the sour cream. If you only have bigger eggs, it is ok to let the egg white overflow.
8. Lastly, top the potatoes with 2 teaspoons of cheese each. You dont need to use cheddar, just use a hard/sharp cheese like red lester or parmesan. Bring this back to the oven to bake. Cooking temperatures in the next step. - Top the potatoes with some black pepper as well.
9. MAKE SURE YOUR EGGS WERE AT ROOM TEMPERATURE!!! - - 200 degrees celsius - - Runny eggs: 7-8 minutes. - Firm white, runny yolk: 10-12 minutes. - Firm white and yolk: 15 minutes.

So that is going to wrap this up for this exceptional food oeufs en cocotte (with a twist!) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!