Allow me to introduce you to my ouefs en cocotte. Or more precisely, Nigella Lawson’s ouefs en cocotte, that of course I bungled by overcooking the eggs. Which I kind of did on purpose. But not really. Like I didn’t want them runny (I can’t do runny… no no no) but I didn’t want them hard either. It’s a slippery slope these ouefs en cocotte so not wanting to cook them for only ten minutes, I did fourteen, and that was definitely too much. Next time I’ll be all about the twelve minutes (Which I should have been in the first place. Like who jumps from ten to fourteen skipping twelve? Me is who).
Behold… my combination of bad food photography and overcooked eggness…
We sat down to eat the overcooked ouefs (but of course we didn’t know that they were overcooked yet) along with a salad, courtesy of lettuce from Brother-in-Law’s garden, and I looked at The Husband and said “Bon Appetit” all Julia Child-like even though he hates when I do this (it’s definitely up there on his Sara Louise pet peeve list). He hates my Julia Child voice. And let it be known that The Husband didn’t even know who Julia Child was until I made him sit through Julie & Julia. And he can pretend he didn’t like it all he wants, but I know he loved it in all of it’s scrumptious food porn glory.
So even though those overcooked ouefs didn’t look that pretty (through no fault of French Nana’s adorable elf ramekins) they were still delicious and here’s why… if something is swimming in cream and truffle oil it’s pretty much going to be delicious no matter what.