Oeufs A La Coque
From scrumptious 17 years ago
- 3 minutes to make
- Serves 2
When I was ten I lived for a summer in Provence, in the South of France, with a French family. This simple but very fun-to-eat egg dish was my favorite meal, and it became my mom's favorite, too, when she came to visit. Read more There is a special utensil used for cutting the tops off of the eggs, and, when we left to go to the train station, my host-mom triumphantly presented one to my mom and me as a parting gift. It's not necessary to have egg cups and tiny spoons and egg cutters (and substitutions are suggested below) but it sure makes everything more fun! The key to the dish is the contrast between the hot egg, the warm toast, and the cold butter, so make sure your butter is spreadable but still cool. P.S. Did you know there is a wikipedia entry for "egg timer?" (http://en.wikipedia.org/wiki/Egg_timer) Is there anything that isn't in there? See less
Ingredients
- 4 eggs shopping list
- 2 slices bread shopping list
- butter (should be soft enough to spread but still cold) shopping list
- . shopping list
- Fancy utensils (optional): shopping list
- egg cup shopping list
- tiny spoon shopping list
- egg cutter shopping list
How to make it
- Put enough water to cover egg-height in a medium-sized pot. Bring water to boil.
- With a large spoon, gently set eggs one at a time into boiling water. Try to do this quickly but smoothly. If they crack it isn't a disaster, but that is not the desired effect.
- Once all eggs are in, flip over an egg timer, or set a timer for 3 minutes exactly. Let water continue to boil.
- Put bread in toaster, timing it (depending on how you like your toast) so that it will be done when the 3 minutes are up.
- Slice toast into thin strips.
- Remove eggs from water and set in egg cups. (Espresso cups, shot glasses, etc., work as substitute egg cups.)
- Slice top off of eggs using egg cutter, or tap a butter knife at the crown of the egg and pop the top of the shell off.
- As you eat, butter each strip of warm toast with the cool butter and dip into the hot runny yolk of the egg.
- When you have finished off the yolk with your toast, use your tiny spoon to scoop out the egg whites.
- Enjoy your petit dejeuner!
People Who Like This Dish 2
- noir Boston, MA
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