QUICK CREAMY FRENCH EGGS/OEUFS EN COCOTTE! KETO Sous-titres en français!  

Hi picantesworld77! These are great and SO EASY! Hope you love them! Bon appétit!

Hi Fury! A little parm never hurts, right? Great idea! Actually in the longer version of this, I show three other ways to cook the dish for those who don't like or don't have microwave ovens. Here's a link to the English: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-plZWESsKMCE.html Bon appétit!

@@TIMTalksCooking thanks, Tim, love your channel!

I wondered the same thing about the eggs not bursting. Looks delicious.

Hi Margaret! That has happened to me once or twice, but I figured out how to keep it from happening: you want to undercook the eggs slightly and allow the residual heat to cook them as done (or as runny) as you like. In my microwave, for two eggs, that's about 60 -75 seconds on high. I find it's best not to take your eyes off of them while cooking, too: when the cream starts to bubble too much, stop and just let them sit for a minute or two, maybe even cover them with a saucer to speed things up a little. Thanks for mentioning this! It didn't occur to me to try to fit that in to this VERY SHORT video or even, I think, in the longer versions, where I show three other ways to cook the dish for those who don't like or don't have microwave ovens.

Hello Andreatf! I left a message for Margaret above, but I thought I'd write you as well. You do have to watch the eggs pretty closely while they cook in the microwave. If the cream starts to boil and splash, stop the cooking and let the residual heat do the rest of the work or just wait a minute and give it 15 more seconds. I generally undercook the eggs a bit and sometimes pull them out of the microwave and cover each custard cup with a saucer or a napkin to trap in the heat and speed things up a bit. Of course, in such a short video, this was hard to convey, although I think I neglected to do so in the longer version, where I demonstrate three other ways of cooking the dish. Here's a link to the English: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-plZWESsKMCE.html Bon appétit!

@@TIMTalksCooking Thank you so much. They look wonderful!

Hiya Daniel! You're very kind! This was really fun to edit! And I learned how to add subtitles for this version. Someone convinced me check out TikTok not too long ago and so when RU-vid came out with this "shorts" business, I figured I'd better "get on the bus." Or at least try to... Anyway, to me, it seems not too bad for a first try. Thanks!

Thanks! This was fun to make! I learned how to make this one rapid-fire and add French subtitles. My first attempt at a "Short." Thanks!

Toots! Hello again! Oh you... It was fun to edit--and I learned how to put in subtitles!

Salut vivi! Ça y a bien été? 😃

@@TIMTalksCooking oui super

Salut Seth! Je le découvre peu à peu pour des raisons pratiques, mais je le trouve assez bête à vrai dire et il faut me forcer un peu... C'est peut-être le fun une fois qu'on a pigé je me dis... 🙃

Bonjour Christine! Avec des toasts (du pain grillé) keto beurrés ou bien d'autre pain low-carb. Plein de recettes ici: Keto Breads, plusieursen français: ru-vid.com/group/PLqy5tHDTT3kOUrwwyeUk8Ho7jBFi9VdHC

@@TIMTalksCooking un gros merci!

Mais pas pantoute. Ça fait bien plaisir! Bon appétit!