Eggs in a cocotte with kidneys

6 servings

45 minutes

Eggs in a cocotte with kidneys is a gastronomic symphony that combines the rich flavor of beef kidneys with the tenderness of baked eggs. The dish hails from the refined traditions of classical cuisine, where the skillful combination of ingredients creates masterpieces. Kidneys, pre-treated to remove specific odors, are stewed in a delicate sauce made from sherry and flour, gaining softness and depth of flavor. Baking in a cocotte allows the eggs to retain a silky texture, where the whites become firm and the yolks remain runny, creating a perfect balance. This dish not only delights with its presentation but also reveals a palette of flavors suitable for both morning brunch and an exquisite dinner. It will highlight your culinary taste and provide unforgettable gastronomic experiences.

Energy value per serving

• Calories: 320.6
• Proteins: 18.1g
• Fats: 18.4g
• Carbohydrates: 3.6g

Ingredients

• Beef kidneys: 400 g
• Olive oil: 3 tbsp
• Wheat flour: 1.5 tbsp
• Sherry: 175 ml
• Chicken egg: 6 pc
• Salt: to taste

Cooking steps

1. Kidneys need to be prepared in advance, otherwise they will be tasteless. Remove all visible fat and membranes. Cut into small pieces. Remove all veins. Place in a pan, cover with a lid, and cook on low heat, shaking, for 2 minutes. Drain the juice, dry the kidneys, and transfer them to a dish.

   Required ingredients:

   • Beef kidneys: 400 g

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

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Wheat flour: 1.5 tablespoon
   • Sherry: 175 ml
   • Salt:  to taste
   • Beef kidneys: 400 g

3. Place the kidneys in sauce in six cocottes, and add a tablespoon of sauce to each. Then crack an egg into each form, ensuring the yolk doesn't spill. Season with salt and place the forms in a deep baking tray. Fill it with boiling water halfway up the height of the cocottes and send the whole setup to the oven for 4-5 minutes, until the whites are cooked and the yolks remain runny.

   Required ingredients:

   • Beef kidneys: 400 g
   • Chicken egg: 6 pieces
   • Salt:  to taste

4. Pour the remaining sauce over the eggs and serve immediately, right in the cocottes.

   Required ingredients:

   • Sherry: 175 ml