Eggs are not a biggie for me. If he didn't eat fish that would be another story, but I can live without eggs for long periods of time. But if I ever end up working from home, like happened this Monday, I invariably end up making eggs for lunch. I usually go for an omelette or sunny side up, but after reading Clotilde's post on oeufs en cocotte on her fabulous Chocolate and Zucchini blog, I've been dying to try them. Since timing is everything with eggs, I decided to consult Julia Child's Mastering the Art of French Cooking for a second opinion. I only had 2 Tbsp of cream left in my fridge so failure was not an option. The whole procedure seemed straight forward enough:
- Preheat the oven to 375F.
- Butter the ramekin.
- Add 1 Tbsp of cream and optional flavorings (all I had was cilantro, so that became my flavoring).
- Set the ramekin in a pan filled with 3/4 inch of boiling water and wait for cream to warm up. Baking the eggs in a water bath keeps the egg white extremely tender.
- Break an egg into the ramekin and set the pan in the oven until the white is just set, but the egg is still jiggly, 7-10 minutes. Mine took 9.
- Sprinkle with salt and pepper. Scoop the cloudy white and liquid gold of an egg into your mouth. Moan with pleasure. I served my little treasure of an egg with blanched asparagus drizzled with lemon vinaigrette and parmesan.
Will Helen risk her marriage for the sake of eggs? Come back on Sunday to find out.