Baked egg with truffle – by Afternoon teabaked-egg-with-truffle-by-afternoon-tea
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oeuf-cocotte-web29077512027523940079005948008020Baked egg with truffle – by Afternoon tea..
Baked egg with truffle – by Afternoon tea
For 4 personsPreparation : 10 mnCooking : 10 mn
4 extra fresh large eggs
30g of truffle peels
15cl of single cream
40g of butter + 20g for the ramekins
Salt, ground pepper
1. Preheat the oven at 180°C (th 6) and grease the 4 ramekins. 2. Bring to boil the single cream for 1mn in a small pan. Put a dessertspoonful of boiling single cream in each ramekin. 3. Brake an egg in each ramekin, add a knob of butter, season with salt and pepper. Sprinkle with some sliced truffle peels and coat with the cream. 4. Pour warm water in a baking tin to realise a bain-marie. Put the ramekins in the bain-marie and cook it in the oven for 6 to 8mn, until the egg white is solidified.
Knack: The cooking of the baked eggs is to the minute. If the ramekins are in thin porcelain, the eggs are cooked in 6 to 7mn. If the ramekins are thicker (earthenware or glass), it takes 2mn more.