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.
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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