Oeuf en cocotte with chorizo and a pea emulsion Recipe

Eggs poached in their shells and served with chorizo and a pea emulsion.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Whole egg(s) : 12 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Chorizo : 50 g
  • For the syphon
  • Frozen pea(s) : 200 g
  • Shallot(s) : 1 whole
  • Double cream : 200 ml
  • Unsalted butter : 20 g
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Semi-skimmed milk : 500 ml


  • ETAPE 1

    For the emulson:
    Peel and finely dice the shallot.
    Heat a saucepan and melt the butter. Add the herbs and the shallot. Cook until the shallot is soft and then add the peas. Cook for 2 to 3 minutes and then add the milk and the cream. Cook for 10 minutes. Transfer to a food processor and blend until smooth. Season with salt and pepper and pass through a sieve. Chill in the fridge and then transfer to a syphon and charge with gas.

    Bring a pan of water to the boil. Cut the chorizo into small dice.
    Use an 'egg-clacker' to remove the top of the egg. Tip the egg out its shell and then add a little chorizo to the shell. Return the yolk and a little of the white to the shell. Carefully place the egg shell in the simmering water and cook for 3 and a half minutes.
    Season with salt and pepper just before removing the egg from the pan.

    Top the egg with the pea emulsion and serve immediately.

Chef's tip

«Vary this recipe by adding cheese or mushrooms to your eggs before poaching them.»

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