anybody who claims not to like eggs just hasn’t tried them enough.
remember julia roberts in runaway bride? not that i’m recommending this film, because it really is awful, but i love the little detail of eggs that runs through it. the idea is that none of the men that julia attempts to marry really know her, and richard gere uses eggs to prove it. every guy thinks that she likes eggs “the same way i do – [scrambled/fried/poached/stomped on the ground/whatever].” the truth is, even she doesn’t know how she likes her eggs, because she doesn’t try any other kind, instead just ordering whatever her man-of-the-moment prefers.
i know, it’s too early for sappy rom-com clichés – sorry. here’s a better point: did you know that the tall white master chef’s hats traditionally have 100 pleats, since the chef should know (at least) 100 ways to prepare an egg? eggs are ridiculously versatile, can be used for any meal (not just breakfast or brunch…or brinner!), and can take on any texture from soft to runny to firm to whipped.
all this to say: eggs are awesome. and don’t tell me you don’t like them just because you think poached eggs are gross or your mom always made your scrambled eggs too runny. stop whining and get out a pan – i promise, you’ll find a type of egg that you can’t get enough of.
culinary classes are going well, thanks for asking. next week we’re making eggs, so i thought i’d get in the mood by trying a brand new egg recipe (new to me, anyway). like any good culinary student, i pulled out my copy of julia child’s mastering the art of french cooking, flipped through the egg chapter, and found my breakfast: oeufs en cocette (eggs baked in ramekins).
they’re super easy, probably horrible for you, and taste absolutely delicious. seriously, no culinary skill of any sort required – if you can preheat your oven and crack an egg, you’re pretty much golden.
(ingredients per serving)
1/2 tsp butter
2 tbsp whipping cream
preheat oven to 375 degrees, and fill a pan with about half an inch of water, placing over medium heat until water is simmering. lightly butter a ramekin (one per serving), and save a bit for later. add 1 tablespoon of cream, and set the ramekins into the pan. when the cream is hot, break the egg into the ramekin, then top with the rest of the cream and the last of the butter.
(if you want, you can mix other goodies in with the cream, or just sprinkle them on after you put the cream in. i added some chopped spinach and a bit of grated romano cheese. try anything that sounds good, but these are also great plain.)
carefully move the pan into your hot oven and bake for 7-10 minutes. according to julia, “the eggs are done when they are just set but still tremble slightly in the ramekins.” the eggs will cook a bit more once you take them out of the oven, so it’s better to pull them out slightly undercooked if you can. season with salt and pepper, and serve immediately.