Eggs in Cocotte with Kidneys

Main Dishes | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggs in Cocotte with Kidneys

Ingredients

Beef Kidneys - 14.1 oz
Olive Oil - 3 tablespoons
Wheat Flour - 1½ tablespoons
Sherry - 6 fl oz
Chocolate eggs - 6 pieces
Salt - to taste

Step by Step guide

Step 1

Prepare the kidneys in advance; otherwise, they will be unappetizing. Remove all visible fat and membranes. Cut into small pieces. Remove all veins. Place in a skillet, cover, and cook on low heat, shaking, for 2 minutes. Drain the juice, dry the kidneys, and transfer them to a plate.

Step 2

Heat the oil in a saucepan, stir in the flour, and cook, stirring, for 10 minutes. Then, slowly pour in the sherry and 450 ml of water. Add salt and cook, stirring, for 5 minutes. Add the kidneys and cook for another 3 minutes.

Step 3

Distribute the kidneys in the sauce among six cocottes, and add a tablespoon of sauce to each. Then, crack an egg into each mold, ensuring the yolk remains intact. Add salt and place the molds in a deep baking dish. Pour boiling water into the dish halfway up the sides of the cocottes and send the entire setup to the oven for 4-5 minutes; the whites should be set, and the yolks should remain runny.