Oeuf Egg Recipes

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

POACHED EGGS IN RED WINE (OEUFS EN MEURETTE)

Steps:

• Add the bacon to a large saucepan over medium heat, stirring occasionally until it's cooked through and browning slightly at the edges, about 6 minutes. Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan. Add onions and mushrooms and cook until the water from the mushrooms has evaporated, about 6 minutes. Add garlic and cook, stirring occasionally, until it no longer smells raw, about 2 minutes. Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and 1/4 cup water and simmer on low until the sauce has reduced by another third, about 20 minutes. The sauce should taste bright and tangy.
• In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown, about 2 minutes on each side. (If the pan is small and you're working in batches, add more oil to the pan as needed.) Cut the bread into strips, lightly season with salt and set aside on a paper towel.
• Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a ramekin and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny.
• Fill 4 ramekins with the mushrooms, onions and red wine sauce. Add a poached egg to each, sprinkle the bacon and parsley (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.

OEUFS BROUILLéS (SCRAMBLED EGGS)

Steps:

• Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
• Coat a pan with butter. Pour in the eggs. Cook over low heat 10 minutes. Stir. Remove from heat when the eggs have thickened and are set.
• Stir in the cream.
• Return to heat breifly just to warm. Taste and season if needed. Decorate with parsley.

EGG MAYO

Steps:

• Prepare the hard-boiled eggs: Put the eggs in a small saucepan and cover with 1 inch of water. Bring to a boil, then reduce the heat so that the water is at a strong simmer and cook, uncovered, for 7 minutes. Drain the eggs into a colander, and run them under cold water.
• Return the eggs to the empty pan, shake the pan vigorously to crack the shells, then peel the eggs under cold running water. Rinse them and keep them covered in the refrigerator until needed. (They should be used the same day.)
• Prepare the mayonnaise: Put the egg, lemon juice, mustard, vinegar and salt in the container of a blender; pulse to mix. With the machine running on high speed if your blender has two or three speeds, or on medium to medium-high if your blender has more speeds, slowly and steadily pour in the oil, stopping halfway through to scrape down the sides of the container. Every blender is different, so it's hard to say how long it will take for the oil to be incorporated and the mayo to set. Taste and see if you want to add more lemon juice, mustard, vinegar or salt. Scrape into a clean container, cover and refrigerate until needed. (The mayo will keep for up to 4 days.)
• To assemble the dish, you'll need about half the mayonnaise to cover the 4 hard-boiled eggs. You want the mayo to be thin enough to just coat the eggs - it should come off the spoon in quickly dissolving ribbons - so, if needed, thin it with a little hot water. (You might need 3 to 4 teaspoons; check as you go.) Taste, and see if you want more salt and some pepper.
• Cut the eggs in half lengthwise and place them on a platter, yolk side down or up. Spoon the mayonnaise on top, coating the egg and allowing some to slip over the sides. Garnish the eggs as you like. Serve with bread, of course.

SCRAMBLED EGGS (OEUFS BROUILLéS)

Steps:

• Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
• Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
• Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.