When making oeufs en cocotte with a soft filling underneath (like creamed spinach, leeks or duxelles etc) it is SUCH an annoyance when the yolks slip to the side instead of sitting prettily in the middle of the ramekin. It really bothers someone as anal as myself!
Here's a super neat way to get them bang in the middle everytime:
Get a little teaspoon or melon baller and make an indent in the middle of the filling. Then crack your egg over it. The yolk wiggles into the indentation everytime!
Doubtless this is an age-old trick, but I was so thrilled when I figured it out!!
I'm moving my WHILT posts over to its own blog because it will soon take over this one otherwise!
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