Truffled Eggs En Cocotte
"An expensive but quite wonderful indulgence. You need to plan in advance because the eggs must infuse for at least 24, but preferably 48 hours."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 extra-large eggs
- 1 ounce fresh black truffle
- 3 tablespoons heavy cream
- 1 tablespoon unsalted butter, softened
- salt & freshly ground black pepper
- 1 ounce emmenthaler cheese, grated (or Comte or Gruyere)
directions
- Put the eggs in an airtight container with the truffles and keep in the refrigerator for at least 24 hours or 48 hours if possible, to allow the aroma of the truffles to permeate the eggs.
- Slice the truffles as thinly as possible (There are actually special tools for this but a vegetable peeler works just fine). Bring the cream just to a boil in a small pan, then immediately remove from heat and drop in the truffles,cover the pan and set aside until cool.
- Preheat the oven to 325 degrees.
- Brush the insides of 2 cocottes or ramekins, about 3 1/4 inches in diameter and 1 1/2 inches deep, with the softened butter and season with salt and pepper.
- Coat the bottom and sides of the ramekins with the grated cheese, tipping any excess out of the ramekins (just as you would flour a buttered cake tin).
- Strain the cooled cream-and-truffle mixture, reserve the truffles, and divide the infused cream between the cocottes.
- Carefully crack the eggs in a bowl and tip it gently into each cocotte so the top of the yolk appears through the cream. Sprinkle on the remaining cheese.
- Line a shallow roasting pan with waxed paper.
- Put in the cocottes and gently pour boiling water around them until the water comes halfway up the sides.
- Place in the oven and bake, checking after 10 minutes; the cream should be just set but the yolk should still be runny.
- If you prefer your egg a little more cooked, bake for another 2 to 5 minutes.
- Put a cocotte on each plate, garnish with the slices of the reserved truffles and serve.
- Note: You can be generous and eat all the truffle with your breakfast companion, or you can save some and use it to garnish a salad or a dish of pasta--so wonderful!
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Reviews
-
The aroma of truffle infused in these eggs is unbelieveable!!! Great method to get the most out of your truffles! For cheese I used Parmesan and it formed nice savory crust, it was all just perfect.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
