We reveal Cyril Lignac’s recipe to prepare a turmeric cocotte egg presented in a Roscoff onion.
The egg is a valuable ally in the kitchen. Its great versatility is undoubtedly a serious asset. You can do almost anything with it! From starter to dessert, the egg brings flavorsbut also and above all exceptional physical properties. It is sometimes hidden in the dishes, but ensures a cohesion which determines the success of the recipe.
The egg preparation as the main element of a plate also requires a bit of know-how. Cooking eggs is a little more complex than you tend to think. She asks anyway a little care. We often think of classicsfrom hard-boiled egg to fried egg, like formalities.
However, some small details can do the difference. For the omelette or scrambled eggs, it’s a stage even higher. Finally, thepoached egg appears as the most technical. We also tend to forget the cooked egg. This rustic version turns out to be very interesting because of its versatility. Many ingredients can be combined with it.
The cooked egg according to Cyril Lignac
The cooked egg is also appreciated for its simplicity of production. It is nevertheless crucial not to don’t overcook it. The interest of the recipe lies in the deliciousness provided by a runny egg yolk. We can of course bring many touches of originalityallowing you to give a little modernity to this great classic.
In this matter, theinterpretation proposed by Cyril Lignac and shared on Instagram by @rtl_france serves as an example to follow! Indeed, rather than a classic container, the famous chef suggests here using a Roscoff onion to accommodate the cooked egg for a dish in which EVERYTHING can be eaten !
For this recipe by Cyril Lignacyou need (for 4 people):
- 4 gros Roscoff onions
- 4 extra fresh eggs (if possible organic)
- 20 g + 40 g de semi-salted butter
- 1 tbsp of liquid honey
- 30 g the grated county (or two pesers)
- 4 toasted slices of bread cut into slices
- 1 small bunch of chives
- olive oil
- sel et freshly ground pepper
For the turmeric cream
- 0.25 l of liquid cream
- 0.5 tsp of turmeric powder
The steps of the recipe
Wash, dry and chop the chives. Peel and cut them halved onions in the width direction. Dig delicately each half onion and reserve the scraps. Cut lightly the base and top of the bulb so that the half onion lies flat.
Place the onion halves in a baking dish. Season them with a little salt and pepper. Add a knob (20 g) of semi-salted butter. Cook 20 min in a preheated oven 190 °C.
The onion halves should retain their shape while being slightly melting. In a small saucepanheat the liquid cream so that she reduces and takes a thicker consistency. Add the curcuma and mix to integrate well. Reserve.
Finely chop the onion scraps. Heat a drizzle of olive oil and 40 g of semi-salted butter in a frying pan. do it gently caramelizet the onions with a tbsp of liquid honey. Let it reduce and compote for approximately 15 min. The mixture should be well colored.
Place a little of this preparation at the bottom of the half onion shells cooked. Break an egg. Carefully add a tbsp of turmeric cream before sprinkling with grated cheese. Cook 10 min at 190°C.
Take the onion-egg casseroles out of the oven and sprinkle with a little remaining cream. Sprinkle with chopped chives et serve hot with slices of freshly toasted bread.
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