Oeufs à la coque. A classic in French breakfast.
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.
Take your eggs out of your fridge 20 minutes before you start. That will avoid your eggs to break.
Put your eggs in boiling water where you have previously put 2 minutes vinegar in.
Lower them in the water with a spoon.
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.
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: 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.
Toast some bread slices, cut them in strips and dip them into the yolk! Bon appétit!
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