OEUFS EN COCOTTE

The dish is oeufs en cocotte, eggs steamed in ramekins or small pots. Pepin starts with some
mushrooms and shallots sweated in a pan until they just start to soften. Then he adds some cream to
form a quick sauce, which cools for a minute until it's ready to be spooned into the bottom of single-
serving cocottes. In go the eggs, and the cocottes steam in a water bath right on the stove. The cream
works its way around the eggs—which Pepin takes runny, thankyouverymuch—

Nasekljano šalotko prepraži, dodaj nasekljane gobe (prepraži). Potem prelij s kislo smetano + sol +
poper + začimbe po želji. To kuhaj 1 min in prelij v posodice, ki so v vroči vodi v večji posodi. V vsako
od posodic ubij po 2 jajci. Pokrij veliko posodo in kuhaj v sopari 5-6 min. Pojej vse!