Eggs in a pot, with gravy
November 6, 2006
Gravy is in my genes, being a Yorkshireman by birth. Up there we slap it on willy-nilly. Chips, pie, mash, sausage. Pour it out the gravy-boat by the gallon. Drown the plate and all its contents in a gooey, viscous flood. Mop it up with white sliced bread, then lick the plate.
My mum always had a bottle of ancient (pre-1970s) Gravy Browning in the cupboard. A drop or two of this vile potion would turn a pan of pale, tasteless, floury veg-water into a glistening, mahogany-coloured pan of tasteless, floury veg water.
In memory of my culinary roots, here’s a fancy way of preparing eggs from French Provincial Cookery. Elizabeth D calls it something like ‘Ouefs en cocotte avec jus’. That’ll be eggs in a pot with gravy, then.
1. Bring an inch or so of water to the boil. For each person, put in a ramekin, with a small knob of butter.
2.When the butter has melted, slide in an egg. Put a lid over and allow the eggs to steam for 3 or 4 minutes. The whites should be just set, the yolks still a little soft. This can be quite tricky to get right, the yolks tending to be ready while the whites are still a little wobbly.
3. Into each ramekin pour a couple of tablespoons of good rich gravy. If it’s a little insipid, reduce it first. We were lucky enough to have some good juices left-over from a chicken Sunday roast.
4. Eat while reading Geoffrey Boycott’s biography, listening to the Arctic Monkeys and wearing an Owls scarf. Tastes better with Sheffield cutlery, too.