Oeuf cocotte with foie gras and truffle oil Recipe
Ingredients for people
- Whole egg(s) : 12 whole
- Duck foie gras slice(s) : 1 whole
- White truffle oil : 20 ml
- Fine salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
Method
- 1
Use an eggshell cutter/topper ('clack') to remove the top of each egg. Empty the yolk and the white into a bowl.
Place a few pieces of foie gras inside each eggshell and then add a couple of drops of truffle oil. Carefully place the egg yolk back into the egg shell and then add a little (but not all) of the egg white. - 2
Bring a pan of water to a simmer and then gently add the oeufs cocotte to the pan - they will float on the surface of the water. Cook for 3 minutes.
- 3
Once cooked, remove from the pan and season with salt and pepper to finish.
Chef's tip
«Try replacing the foie gras with other ingredients such as mushroom pate, sundried tomato paste etc.»
Print this recipe 
Add to my recipe book 
Add to my shopping list Learn to cook an 'oeuf cocotte' with foie gras and truffle oil.
-
30mins
-
0h
-
0h
-
Easy