An unmissable French classic, simple yet refined. The soft-boiled egg offers a silky egg white and a runny yolk, enjoyed with a spoon alongside buttered toast soldiers. Perfect for breakfast or a light lunch.
⏱️11 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyvegetarianfamily
Ingredients
2 piècesfresh eggs
500 mlwater
1 pincéesalt
2 trancheswhite bread or toasted bread
10 gsalted butter
Instructions
1FILL WITH WATER AND HEAT: Pour approximately 500 ml of cold water into a saucepan and bring it to a vigorous boil over high heat. The water must boil generously to ensure even and uniform cooking of your eggs. You will see small bubbles constantly escaping from the surface.
2GENTLY IMMERSE THE EGGS: Once the water is boiling, delicately submerge your cold eggs using a spoon to prevent them from cracking. The thermal shock is normal and expected. Note the precise moment your eggs enter the hot water to respect the exact cooking time.
3COOK FOR THE OPTIMAL TIME: Let cook for between 4 and 5 minutes according to your preferences. For a runny yolk with set whites, count 4 minutes and 30 seconds from the start of boiling. If you prefer a less runny yolk, extend to 5 or 6 minutes. Timing is crucial to achieve the perfect texture.
4PREPARE THE TOAST SOLDIERS: While the egg cooks, lightly toast your bread and spread it generously with salted butter. Cut the bread into regular sticks approximately 2 cm wide. These soldiers will be used to dip into the silky yolk of your egg.
5REMOVE AND PRESENT THE EGG: Using a soup spoon, carefully remove the egg from the boiling water and immediately place it in an egg cup (point down). Gently tap the top of the shell with the handle of a spoon to crack and partially remove it.
6ENJOY IMMEDIATELY: Serve without delay in its egg cup with your buttered soldiers alongside. Using a small egg spoon, gradually dig into the shell to access the white and runny yolk. The contrast between the firm white and melting yolk creates a delicious and comforting taste experience.