Steamed eggs are a simple dish that everyone can cook. The steamed eggs are fresh and tender, and the nutrition will not be lost. Hibiscus eggs in Chinese food are the best among eggs. Today I'm going to introduce French steamed eggs-Oeufsen Cocotte. Cocotte is a container, Oeufs is an egg, and Oeufs en Cocotte means that eggs are cooked in a container. French steamed eggs are very casual. You can add anything except eggs. Let's study together: (Image from French Culinary Institute)

1. Prepare a large pot with a water depth of about 1 cm, boil it, and spread cooking paper on the bottom of the pot. Prepare two small bowls, which are dessert containers for making Shufulei.

2. butter the bottom and edges of the small bowl.

Sprinkle some salt and pepper on the bottom of the small bowl.

Let's make two kinds of steamed eggs. Put the eggs directly in the first small bowl, and sprinkle minced meat, vegetables, cheese and other ingredients on the bottom of the second bowl.

5. Steam the small bowl into the pot cover for about 3 minutes.

6. Take out the small bowl and prepare some cream for heating and concentration.

7. Pour the concentrated cream into the steamed egg bowl without ingredients.

8, you can sprinkle some spices on the eggs, so that the simple and delicious French steamed eggs are completed!

French steamed eggs are very casual. You can put any chicken, duck, fish, vegetables and cheese in the small bowl as long as you like. Any sauce can also be sprinkled on eggs. Because the bottom and edges of the small bowl are coated with butter, it is easy to take out the eggs and put them on toast instead of splashing them. If you have this kind of baking bowl, you must try it ~

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