An essential French classic: an egg cooked to perfection with a firm white and a beautifully runny yolk. Served hot, it's the ultimate simple yet indulgent breakfast or light lunch. Pure comfort in every spoonful.
⏱️8 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyvegetarian
Ingredients
2 pièceseggs
1 litrewater
1 pincéesalt
Instructions
1BRING WATER TO A BOIL: Fill a saucepan with cold water and bring it to a vigorous boil. You should see large, steady bubbles breaking the surface. Add a pinch of salt to enhance flavor and stabilize the egg whites. The water must be at a rolling boil before adding the eggs.
2GENTLY LOWER THE EGGS: Using a spoon, carefully lower the eggs directly into the boiling water. This gentle method prevents thermal shock and cracking. The eggs should be covered by at least 2 centimeters of water. Maintain the water at a constant temperature.
3COOK FOR EXACTLY 6 MINUTES: Time precisely 6 minutes from the moment the water returns to a boil after the eggs are added. This timing is crucial for achieving a firm yet creamy white while keeping the yolk runny at the center. Use a timer to ensure accuracy.
4COOL RAPIDLY: Using a slotted spoon, carefully remove the eggs and immediately plunge them into a bowl of ice water. This step stops the cooking instantly and sets the ideal texture. Keep them in the cold water for about 1 minute.
5PEEL GENTLY: Remove the eggs from the water and gently tap the shell to crack it. Roll the egg softly on your work surface to create fine cracks all around the shell. Begin peeling from the pointed end by lifting away the inner membrane with your fingernail. Work slowly to avoid damaging the delicate white.
6SERVE IMMEDIATELY: Place the soft-boiled egg in an egg cup or small shallow bowl. Pour a splash of hot water or warm broth to maintain temperature. Season with salt, fresh pepper, and a knob of butter if desired. Tap the top of the egg with a teaspoon: the yolk should flow majestically over the creamy white.