Soft boiled eggs – Les Roussettes

Ingredients

  • 6 extra-fresh eggs from "Les roussettes"
  • Vinegar or lemon juice
  • 1 baguette
  • Butter
  • Salt, pepper, thyme, chives, tarragon

Number of persons:2

Préparation : 1 min.

Cuisson : 3 min.

Temps total : 10 min.

Knives used for this recipe

Etapes

1Choosing the eggs

Choose extra-fresh eggs from "Les Roussettes" of similar size for even cooking. Take them out of the fridge an hour before cooking so that they are at room temperature.

2Cooking

Heat the water. When the water comes to a boil, submerge the eggs using a Perpétue tablespoon and let them cook for 3 minutes before removing them from the water. Tip: Add a dash of vinegar or lemon juice to the cooking water to prevent the eggs from spreading in the water if the shell cracks.

3Storage while preparing the soldiers

If you don't eat them immediately, keep them in water at 60°C.

4The soldiers

To accompany the eggs, slice some bread soldiers using the bread knife (Parallèle, Intempora, Les Forgés 1890). Then butter the bread using a butter knife.

5enjoy right away!

Place your eggs on the eggcups, open them with the egg slicer and sprinkle them with fleur de sel, pepper or herbs (thyme, chives, tarragon, etc.). Then enjoy with the soldiers.

6Tip

Tip: Use the Perpétue teaspoon to scrape off any egg residue stuck to the inside of the shell.