I love soft-boiled eggs in the morning, especially with healthy whole-grain toast and delicious French butter. To make the perfect soft-boiled egg, boil a pan of water, then drop in the egg. Cook for three minutes, though longer if the egg is larger. Remove the egg from water, tap around its center with a knife, then carefully pull apart the shell.
Here, I serve them in beautiful white porcelain egg cups I found antiquing in upstate Connecticut, together with kosher salt and freshly cracked pepper. I find that three petite toast squares are the perfect proportion for a single egg. For the butter, I used a melon baller, dipped in warm water. What a delicious and beautiful start to the day!
Hello all! I like this forum, i found many interesting people on this forum.!!!
Great Community, respect all!
Posted by: moocuoutt | June 15, 2011 at 04:15 AM
ive never ever seen anyone serve it with the shell still on it,... i will try that tomorrow, for THANKSGIVING!!
Posted by: megan | November 25, 2009 at 10:44 PM
i love the idea of using a melon baller for the butter! what a pretty spread.
Posted by: chanelle | September 17, 2008 at 11:06 AM
There is a beautiful simplicity about a soft boiled egg, and yours certainly look better than the ones served at le pain quotidien!
Posted by: Jackie Keber | July 24, 2008 at 10:35 AM