Eggs in Cocotte with Kidneys
Main Dishes • Author's
Description
Eggs in Cocotte with Kidneys
Ingredients
- Beef Kidneys 15 oz
- Olive Oil 3 tablespoons
- Wheat Flour 1½ tablespoons
- Sherry 5 fl oz
- Chocolate eggs 6 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the kidneys in advance; otherwise, they will be unappetizing. Remove all visible fat and membranes. Cut into small pieces. Remove all veins. Place in a skillet, cover, and cook on low heat, shaking, for 2 minutes. Drain the juice, dry the kidneys, and transfer them to a plate.
Step 2
Heat the oil in a saucepan, stir in the flour, and cook, stirring, for 10 minutes. Then, slowly pour in the sherry and 450 ml of water. Add salt and cook, stirring, for 5 minutes. Add the kidneys and cook for another 3 minutes.
Step 3
Distribute the kidneys in the sauce among six cocottes, and add a tablespoon of sauce to each. Then, crack an egg into each mold, ensuring the yolk remains intact. Add salt and place the molds in a deep baking dish. Pour boiling water into the dish halfway up the sides of the cocottes and send the entire setup to the oven for 4-5 minutes; the whites should be set, and the yolks should remain runny.
Step 4
Drizzle the remaining sauce over the eggs and serve immediately, right in the cocottes.
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