How to cook eggs-kokot. Exquisite French Breakfast with your hands

Time to cook eggs-kokot and requires a little bit the procedure of cooking is no harder than roasting a regular omelet, the taste of the finished dish — great!

2015-11-25 03:20:49 130

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An indispensable part of the process of cooking eggs-kokot is kokotnitsy, which is a small (volume about 100 ml) of metal or ceramic pot with a long handle. In addition to eggs-kokot, kokotnitsu used to prepare a number of hot appetizers with sauces. What if special cookware is not at hand, and to cook the eggs-kokot really want? Kokotnitsu it is possible to replace the conventional porcelain Cup. The main condition – it should not be too narrow and high.


In "pure" filler for eggs-kokot is cream or sour cream, mixed with herbs and spices. To give the dish flavor and memorable taste by entering in the composition of the filler, additional ingredients: meat, fish, seafood or mushrooms. The basic requirement for all additional components of the filler – they must undergo a heat treatment and be ready to eat. Can be used as canned mushrooms and fried in a pan with onions. Of meat products for cooking eggs-kokot fit everything: stewed meat, ham and sausages of all kinds. As part of fish best canned sardines or saury. And seafood for cooking eggs-kokot, it is recommended to use crab meat or shrimp.

Formation meals

Coat the bottom of the forms (cocottes or Cup) of butter, spread chopped mushrooms, fish, meat or seafood and served a few thin slices of tomatoes. Then sprinkle with finely chopped greens (spinach, parsley or onions). Laying out in kokotnitsu 1 tablespoon cream or sour cream, lightly salt, sprinkle with black pepper and other spices to taste. Left to break on top of egg, sprinkle it with a small amount of grated hard cheese.

Heat treatment

The most common way to cook this French cuisine – baking in the oven for 10 minutes at a temperature of 1800 C. You can cook eggs-kokot in a water bath. Filling a flat wide pan with water, set the cocottes with the contents, the top covered with lids. Ensure that the water in the pot has not reached the edges of the ramekins. Bringing water to a boil, the eggs incubated in a water bath for 5 to 10 minutes. Signal of the readiness status will be meals in which protein has been grabbed and thickens, and the yolk is still soft. In the case of use as a form of China cups or ceramic ramekins, eggs-kokot can be cooked in the microwave. The power of the microwave oven should be set at 800-1000 watts, cooking time – from 2 to 5 minutes. Bon appétit!

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