soft-boiled eggsThis is an easy recipe for a traditional French breakfast: soft-boiled eggs, also known as “oeufs à la coque” if you decide to take a trip to France.
This post is clearly not meant to vegans, but for vegetarians and non-vegetarians for whom eggs are often part of the week-end breakfast menus.  Soft-boiled eggs are cooked the same way as hard-boiled eggs: by immersion in boiling water. They are different from hard-boiled eggs however in their cooking time and therefore in their result. In the soft-boiled egg, the yolk remains liquid, while the white solidifies. The big thing about soft-boiled eggs, and on which people rarely agree, is the cooking time. 3 to 6 minutes, each one has its favorite. Personally I cook then at 4:30 because I do not like if the white is still too liquid. But hey… that’s just me 🙂
This will probably be the shortest recipe of this blog. The secret to it lies solely on 2 things: cook your eggs right, and cut your bread in the right size.

How to make your soft-boiled eggs?

Here is a little checklist you need to follow to get it right.

  • 20 minutes: take your eggs out of your fridge 20 minutes before you start. That will avoid your eggs to break.
  • Add vinegar: put your eggs in boiling water where you have previously put some vinegar in. That will help coagulate the whites in case the egg cracks.
  • Lower the eggs: lower them in the water with a spoon. That will avoid them to break too.
  • Cooking time depends on each one: some like it more liquid, others like the white solid and the yolk also cooked and only slightly liquid. The soft-boiled eggs can be cooked from 3 to 6 minutes. The closer you are to 6 minutes, the more solid they will be. The closer you are to 3 minutes, the more liquid they will be.
  • Cooling the eggs: when you take the eggs out of the boiling water, the residual heat will keep on cooking the egg. That is why I plunge them into cold water to stop the residual cooking.
  • Serving the eggs: boiled eggs may be served loose, but usually they are served in an eggcup (as it makes it easier to eat them). We cut the top of the egg with a spoon and use a teaspoon to eat the yolk and the white.

The serving tip!

Toast some bread slices, cut them in strips and dip them into the yolk!

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Oeufs à la coque. A classic in French breakfast. Yum
This is an easy recipe for a traditional French breakfast: soft-boiled eggs, also known as "oeufs à la coque" if you decide to take a trip to France. The secret to it lies solely on 2 things: cook your eggs right, and cut your bread in the right size.
Course Breakfast
Cuisine French, Vegetarian
Prep Time 10 minutes
Cook Time 4:30 minutes
Passive Time 5 minutes
Servings
eggs
Ingredients
Course Breakfast
Cuisine French, Vegetarian
Prep Time 10 minutes
Cook Time 4:30 minutes
Passive Time 5 minutes
Servings
eggs
Ingredients
Instructions
  1. Take your eggs out of your fridge 20 minutes before you start. That will avoid your eggs to break.
  2. Put your eggs in boiling water where you have previously put 2 minutes vinegar in.
  3. Lower them in the water with a spoon.
  4. Cooking time depends on each one: some like it more liquid, others like the white solid and the yolk also cooked and only slightly liquid. The soft-boiled eggs can be cooked from 3 to 6 minutes. The closer you are to 6 minutes, the more solid they will be. The closer you are to 3 minutes, the more liquid they will be. My personal favorite is 4 minutes and 30 seconds.
  5. When you take the eggs out of the boiling water, the residual heat will keep on cooking the egg. That is why I plunge them into cold water to stop the residual cooking.
  6. Serving the eggs: put the eggs in an eggcup, cut the top of the egg with a spoon and use a teaspoon to eat the yolk and the white.
  7. Toast some bread slices, cut them in strips and dip them into the yolk! Bon appétit!
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