Alright, alright, let’s talk about this… uh… oof kok-ott thing, or whatever they call it. Fancy name for baked eggs, I tell ya. My grandma, she didn’t need no fancy name. Eggs were eggs, and you baked ’em if you baked ’em.
So, what is it? Basically, it’s just eggs cooked in these little dishes, like cups, you know? They call ’em “ramekins.” Sounds like somethin’ a rich person would use. We just used whatever we had, old mugs, bowls, whatever worked. Eggs in cups, that’s what I’d call it.
Now, how you make it? It ain’t rocket science, that’s for sure. You take some butter or cream, rub it inside them little cups, and then you crack an egg in each one. Simple as that. You can add stuff, if you’re feelin’ fancy. Like, a little cheese, maybe some herbs. Parsley, thyme, whatever you got growin’ in your garden. Or maybe some bacon, if you got some. My old man loved bacon with his eggs. Said it made him feel like a king.
- Butter or cream – gotta grease them cups good, or them eggs will stick.
- Eggs – fresh ones, if you can get ’em. The yolks should be nice and bright yellow.
- Salt and pepper – gotta season them eggs, or they’ll taste like nothin’.
- Other stuff – cheese, herbs, bacon, whatever you like. Get creative!
Then you put them cups in a pan, and you add some hot water around them. Not too much, just enough to come up halfway on the cups. Then you stick it in the oven. How long? Well, that depends on how you like your eggs. I like ’em runny, so I don’t bake ’em too long. But if you like ’em hard, you gotta leave ’em in there longer. Just keep an eye on ’em.
Baking the eggs in water, that’s the secret, I guess. Keeps ’em from gettin’ all dried out. My grandma, she always said cookin’ eggs slow and gentle was the key. She didn’t have no fancy oven, just a wood stove. But she made the best eggs, I tell ya. Them eggs, they were creamy and soft.
This oof kok-ott thing, it’s a good way to use up extra eggs. If you got chickens, you know what I’m talkin’ about. Sometimes, they lay so many eggs, you don’t know what to do with ‘em. So, you bake ‘em, you scramble ‘em, you fry ‘em. And sometimes, you put ‘em in little cups and bake ‘em like this.
And the taste? Well, it’s like eggs, but… fancier, I guess. The cream or butter makes ’em richer, and the herbs and stuff give ’em extra flavor. It’s a good breakfast, or even a light lunch. And the best part? You can eat it right out of the cup! No mess, no fuss. Just good, simple food.
Some people, they like to get all complicated with it. They add all sorts of fancy ingredients, like truffles and foie gras. But me? I like to keep it simple. Eggs, butter, salt, pepper. That’s all you need. Keep it simple, stupid, that’s what I always say. My grandpa used to say that all the time. He wasn’t a fancy man, but he knew how to eat good.
So, there you have it. Oof kok-ott, or whatever you wanna call it. Eggs in cups. Baked eggs. It’s all the same. Just good, honest food. Nothin’ fancy, nothin’ complicated. Just eggs. And that’s all that matters, right?
Now go on and make yourself some. And don’t forget the bacon!
Tags: [oeuf cocotte, baked eggs, french cuisine, eggs, breakfast, brunch, easy recipe, ramekin recipes, comfort food]