Œuf en Cocotte with lumpfish roe

1 egg a person is needed,
1 red jar of lumpfish roe,
Of the Tabasco
du Maggi
20 cl of crème fraiche in 15 % of fat
1 lemon
1 point of wine vinegar
salt and pepper

As much of small small dishes as of dinner guests

Please, leave fresh eggs with ambient temperature. Please, boil some water with a point of wine vinegar in a pan. Please, break eggs each their tour(tower) in this boiling water. Please, wait that and 339; uf surface before going out with a skimmer. Drain him(it) 2 or 3 minutes in the bottom of the small dish. So in succession with each of the eggs once by freeing(clearing) them cooked by the white who could be too. In a bowl, please, pay(pour) the crème fraiche and the contents of the jar of lumpfish roe. Please, add some Tabasco's drops(gouts), some Maggi's drops(gouts) and some drops(gouts) of lemon. Please, salt, pepper and pay(pour) delicately a little this mixture on eggs put down(deposited) in small dishes. Make(do) them in the morning for evening and keep(preserve) in the refrigerator.