Friday, March 5th, 2010...17:59
Oeufs En Cocotte…On Quack
While most women get hot and heavy over French designer labels such as Chanel, Louis Vuitton or Christian Lacroix, my heart skips a beat for a different kind of haute couture. Frankly, I’m quite appalled that it wasn’t seen on the designer runways last month.
While the glitzy NYC Fashion Week has ended, our favorite designer labels just came fresh off the runway this past weekend. The airport runway, that is. When his father arrived on Saturday, he came armed with a luggage full of goodies. From a delectable box of Ladurée macarons straight out of Paris to specialty linen from Basque designer Jean Vier, we ogled at this season’s hottest trends.
Amidst the stockpile of presents were two little shoebox-like containers emblazoned with bright red letters. As we slowly lifted the cardboard lid, it was as if a celestial glow radiated from within while cherubs began to sing. Tucked inside was a perfect cherry-red mini cocotte from the ultimate cast iron designer, Staub. Along came an adorable little note from his sister telling us how she had harassed all the stores from Bordeaux to Bayonne to find these ruby gems.
We also have searched high and low but to no avail. While most gourmet shops carry Le Creuset, the Staub mini cocottes are diamonds in the rough. Although both are French labels, the American market seems to be heavily saturated with Le Creuset where as Staub is the brand for “those in the know”. Both are equally comparable but we always prefer the roads less travelled.
I have so many great plans for our shiny new toys but why not christen them with the most classic of all mini cocotte dishes? These oeufs en cocotte can be as creative as an omelette with various fillings or plain, if you prefer. I wanted to be as close to the French roots as possible so I used chanterelle mushrooms and creme fraîche served with a side of mouillette (a baguette cut into thin strips for dipping into the runny yolk). This makes for a delicious brunch that’s light enough to keep you from going right back to bed!
Ingredients:
| 2 | fresh duck eggs |
| 1 | cup sliced leeks (white and light green parts only) |
| 1 | cup chanterelle mushrooms |
| 4 | Tbsp creme fraîche |
| salt & pepper | |
| baguette, cut into thin strips (for dipping) | |
| chives (optional) |
- In a medium skillet, saute leeks in olive oil for 2-3 minutes (until it begins to wilt). Add chanterelle and saute another 2 minutes. Season with salt and pepper. Remove from heat and set aside.
- In a deep saute pan, bring about 2 inches of water to a boil – fill it enough so that when the cocottes are placed inside, the water goes half way up the side. Meanwhile, place one tablespoon of creme fraîche at the bottom of each mini cocotte (or ramekin of equal size). Next, divide the leek and chanterelle mixture in half and add on top of the creme fraîche. Add another tablespoon of creme fraîche in each cocotte. Finally, crack one egg on top of each serving (keep the yolk in tact). Season with salt and pepper.
- Gently place each mini cocotte in the boiling water and cook until the whites are opaque, about 10-15 minutes (do not place a lid on the pan!). Once the eggs are done, carefully remove from the water. Garnish with chopped chives and a sprinkle of coarse sea salt. Serve with toasted baguette cut into thin strips for the mouillette for dipping.
24 Comments
March 5th, 2010 at 21:06
Amazing pictures! I also love your mini cocottes – so pretty
and it’s a perfect size for a dish.
?! Do they taste any different from their chicken egg cousins?
And the recipe is great too, but I’m afraid I won’t be able to make it – where do you get duck eggs
March 6th, 2010 at 00:11
Yum! I love how cute the cocottes are. And I was going to invest in Le Creuset. Thankfully because of Dhale, I am now in the know.
March 6th, 2010 at 00:35
Those are fabulous. I would probably make oeufs en cocotte everyday. The photos are fabulous.
March 6th, 2010 at 02:22
Beautiful photos! I haven’t tried cooking much with eggs but it looks like you have so many great ideas about using eggs to create beautiful, delicious dishes. Yummy!
March 6th, 2010 at 15:49
Macarons from Paris? You’re one lucky daughter!
March 7th, 2010 at 06:05
clothes shlmothes–gimme kitchen toys and foodstuff any day! your simply but elegantly prepared eggs look wonderful.
March 7th, 2010 at 12:16
Magnifique ! Titoune et “le garçon livreur” sont bien récompensés par ce beau résultat !
Au retour du prochain voyage, on attend bananes et ananas mijotés en cocotte….
March 7th, 2010 at 15:01
@Cooking Rookie: Thanks! If duck eggs are not available, you can certainly use the good ‘ol chicken eggs. I just like to add a slightly different twist by using duck eggs which are larger. They have thicker yolks too and I LOVE it! I found mine at Whole Foods and I’ve also purchased them before from Dean & Deluca. But like I said, chicken eggs will be perfect too!
March 7th, 2010 at 15:03
@Malisa: I definitely recommend investing in a Dutch oven and a few mini cocottes. They’ll last you a lifetime!
March 7th, 2010 at 15:05
@Divina: Thank you!!! Oeufs en cocotte are easy enough to make everyday! I think they’d be great too if you were hosting brunch for friends.
March 7th, 2010 at 15:06
@Lindsay: In-law
And indeed we are spoiled rotten!
March 7th, 2010 at 15:09
@Grace: Same here! Our Staub collection is about as bad as some women’s shoe closets! Can’t get enough
And thank you!!!
March 7th, 2010 at 16:34
This looks wonderful-I don’t know if one can even get duck eggs where I live, but I bet one of the local farms might have them. This has inspired me to find out!
March 7th, 2010 at 17:51
What a great new toy you have! I love oeufs en cocotte, but have not had them with duck eggs. Our stupid Whole Foods does not carry them, and it annoys me to no end. I must find some! Love the photos (as always!)
March 8th, 2010 at 13:56
Those eggs look perfect and those Staub cocottes are too cute!
March 8th, 2010 at 23:11
I love Staub, and those mini cocottes are perfect!
March 9th, 2010 at 02:31
You just blew my mind with this. It looks fantastic!! I’ve never cooked with duck egg before… is the flavor quite different?
Your pictures are gorgeous, by the way. I’ll definitely be checking back.
March 11th, 2010 at 03:07
@Stella: If you have any gourmet shops in your area you can give them a try. But if you have farms nearby, then that’s even better! I’d have to take a train upstate to find any farms around here
. Good luck on your search!
March 11th, 2010 at 03:08
@Tasty Trix: I love these cocottes! So many recipes, so little time… Too bad your WF doesn’t carry them. I guess I lucked out with ours. Sometimes they even sell ostrich and emu eggs! Thanks T
I’ll be back in a couple weeks!
March 11th, 2010 at 03:11
@Chocolate Shavings: Thank you!!! I have a feeling this is the beginning of my mini cocotte collection… forget the shoes!
March 11th, 2010 at 03:12
@Christine: I love that you’re a Staub fan too!
March 11th, 2010 at 03:15
@Samantha: Duck eggs are not too different from regular eggs. The shells are a bit tougher to crack, the actual egg is a tad bit larger and the yolk is thicker. I like to throw it in my recipes for a unique twist.
And thanks so much for your wonderful compliments! Looking forward to seeing you on here more often
I’m leaving for Costa Rica tomorrow but I’ll magically post a few entries here and there while I’m away 
March 12th, 2010 at 17:22
I love love love the runny eggs! And as always, your pictures are beautiful.
Now you’re making me want one of those mini cocottes . . but man, I need to buy a Dutch oven first! Darn tiny kitchen with limited space!
March 30th, 2010 at 10:44
@Tiny Urban Kitchen: Just get the mini and the regular ones. The mini cocottes fit snuggly inside the large dutch oven
. I keep all of my excess kitchen pots/cocottes/dutch oven underneath our living room sofa! You can get pretty creative with storage when we have such tiny kitchens!
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