Soft-Boiled Eggs

Soft-boiled eggs are a simple and classic dish for breakfast or a light appetizer.

Ingredients

• Eggs (the number depending on the number of diners)
• Water (sufficient quantity to cover the eggs)

Preparation

1. Bring a pot of water to a boil, enough to cover the eggs.
2. Once the water is boiling, use a spoon to gently lower the eggs into the water.
3. Let the eggs cook for 3-4 minutes for soft-boiled eggs with a still-liquid yolk. If you prefer a firmer yolk, leave them for an extra minute or two, but be careful not to exceed 6 minutes to maintain the characteristic of soft-boiled eggs.
4. Once the desired cooking time is reached, remove the eggs from the water with a spoon and immediately place them in an egg cup.
5. Break the top cap of the egg with a sharp knife or an egg topper and serve immediately.

Soft-boiled eggs are typically accompanied by mouillettes, that is, strips of buttered toasted bread, to dip into the soft yolk.

Trivia

“Coque” comes from French and means shell, and in fact “uova alla coque” refers to eggs served in their own shell after a very brief cooking time. It is a beloved breakfast dish in many parts of Europe, especially in France and the United Kingdom.