Egg in a pot: simple and tasty (forget omelets and try this instead)
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Oeuf cocotte (egg in a pot) is a very simple way of cooking eggs for breakfast or lunch and get something really tasty and really …
.. nice.. i ended up liking Jacques Pepin method better and much fasted.. in a bain marie with a lid.. steam trapped and directed towards the top of the egg.. all around..
Egg in a pot?
No, egg and 27 other things. Too much.
Repeated item since ” 6 “ years ago 🤕🤷♂️
" minimum effort maximum pleasure " please make us a Tarte a l'Oignon.
You are one of my favorite chefs.
This is one of the best and most down to earth cooking channels on Youtube.
Stephane keeps it real. Not like the other Youtube chefs that declares it's "perfect" in every single video.
I had forgotten about oeuf cocotte/shirred eggs until I saw theme at a hotel buffet. I am glad I was reminded of them.
I"m going to try the tomato version with layers of cooked lasagna pastry.
Those look nasty, Stephan.😆
Salsa
too much fluff talk.
This guy is the best.
Thanks Stephane,
mouth watering ideas for bruch etc…
…..yum…..👍
Yeah I need to get some ramekins. They seem very useful. For mise en place and for baking.
Me again! Hello! Happy Lockdown! I hear another one is coming???
So when I lived in Paris, well, Levallois, I used to love going to a little resto in the square where they would prepare "eouf en cocotte" with jambon blanc and double cream! Divine! washed down with a double espresso! Go to work on an egg!
When I lived in Nice in the 80's, Saint Laurent du Var, I had a little speed boat company. Next door to my office was a wonderful lady who specialized in Galette Bretonne. I used to pop in for breakfast and have a Galette with jambon blanc, Ratatouille and an egg on top. Proper sea fairing stuff!
Thank you for this video. You have made me dream of happy times in Paris and on the Cote d'Azur, of old dear friends, and delicious food.
Well done indeed! Simple food is often the very best!
Take care of yourself Stéphan
what kind of cream is that?
je suis là pour apprendre quelque chose de français pour mon recipe channel. Merci beaucoup et bon chance pour ton future.
They look great but… my brother when I was young used to make what we called cottled eggs. It’s basically the same thing but a bit different. The first steps are the same but in a cotaling dish…. (I’m having a hard time coming up with the description… anyways… butter your what ever it is… two eggs, depending on the size, and your fixins…. oh, we always put A-1 on the top and baked it @400 for 10 minutes….. was good😁
Would the cream in America be creme fresh or heavy cream? I’d LOVE to make these but am not sure how to prevent curdling or wet “sauce”.
Maybe use a thicker/dryer tomato sauce so it won’t get so watery.
Looks delicious.
Raw egg whites are not liked by most people
Video in French but look at the result at 5:00 for an egg cooked for an hour at 65 C Celsius (149 Fahrenheit ).
https://youtu.be/RC396wyIRCY
Very much like Coddled eggs.
Excellent video about experimenting with food. Thanks for adding to the individuality of the cook!! Very well done!
I have done this with cream and leeks… yummy
I found your channel while searching for a classic mayonnaise recipe. Now I'm subscribed and hooked. Merci!
sounds great, but i am sure, that someone already told you what cocotte ( kokot) means in some slavic languages.
Thank you. Gotta try these!!!
just tried the traditional one and enjoyed it very much. however i wish that the one in the video had been "opened" and tasted like the other two! i was very interested to see what the inside should look like.
Chef, you are so funny:"Come here my little pancetta" I just have to laugh with joy.