French cuisine · Breakfast & Eggs

Soft-Boiled Eggs

Soft-boiled eggs in egg cups, served with buttered baguette strips for dipping into the runny yolk.

Ingredients · for 2 servings

• 4 eggs
• 1/2 baguette
• 40g butter
• 1/2 bunch chives
• 1 tsp coarse sea salt
• Pepper

Instructions

1. Take the eggs out of the fridge 30 min. before cooking, so the shells don't crack when they go into the water.
2. Bring plenty of water to a rolling boil in a small pot and gently lower in the eggs one at a time with a spoon.
3. Boil for exactly 3 min. – the white will be just set and the yolk still runny; for a firmer yolk, allow 4 min.
4. Cut the baguette lengthwise into finger-thick strips, toast in a dry pan for 2 min. and spread thickly with the butter.
5. Immediately place the eggs in egg cups, tap around the top with the back of a knife and lift off the cap.
6. Season with sea salt and pepper, sprinkle with chive rings and place the buttered bread strips alongside for dipping.