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How to Make Perfect Oeufs à la Coque with Soft-Boiled Eggs

Discover the art of creating the perfect Oeufs à la Coque, a beloved French breakfast staple. This recipe guides you through the process of soft-boiling eggs to achieve creamy, runny yolks while maintaining firm whites. Served in their shells with toast soldiers, it's a simple yet sophisticated way to start your day.

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Recipe Details

Prep Time

5 minutes

Cook Time

4 minutes

Servings

2

Difficulty

Beginner

Simple Summary

Oeufs à la Coque with Soft-Boiled Eggs is a classic French breakfast dish featuring perfectly cooked eggs with runny yolks, served in their shells for a elegant and interactive dining experience.

Recipe Details

  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Total Time: 9 minutes
  • Servings: 2
  • Difficulty: Beginner

Ingredients

  • 4 large eggs, at room temperature
  • 4 slices of bread for toast soldiers
  • 1 tablespoon unsalted butter, softened
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh herbs (chives or parsley) for garnish

Instructions

  1. Fill a medium saucepan with enough water to cover the eggs by about an inch. Bring the water to a gentle boil over medium-high heat.

  2. Carefully lower the room temperature eggs into the boiling water using a slotted spoon.

  3. Set a timer for exactly 3 minutes for very runny yolks, or 4 minutes for slightly firmer yolks.

  4. While the eggs are cooking, prepare the toast soldiers. Cut each slice of bread into 4-5 thin strips.

  5. Toast the bread strips until golden brown.

  6. When the eggs are done, immediately remove them from the boiling water using a slotted spoon and place them in egg cups.

  7. Using a sharp knife or an egg topper, carefully remove the top of each eggshell.

  8. Spread butter on the toast soldiers and arrange them on a plate.

  9. Serve the eggs immediately in their cups, with toast soldiers on the side. Season with salt and pepper to taste.

  10. To eat, dip the toast soldiers into the soft egg yolk and enjoy!

Chef's Notes

  • For the best results, use fresh eggs at room temperature. This helps prevent the shells from cracking during cooking.
  • The cooking time may vary slightly depending on the size of your eggs and your altitude. Experiment to find your perfect timing.
  • If you prefer, you can add a splash of white vinegar to the boiling water to help the egg whites coagulate if any leak out during cooking.
  • For a luxurious twist, serve with a small dish of caviar or smoked salmon on the side.
  • Leftover soft-boiled eggs should not be stored. Always prepare fresh for the best taste and food safety.

Nutritional Info

Per serving (2 eggs with 2 slices of toast):

  • Calories: Approximately 300
  • Protein: 16g
  • Healthy Fats: 14g
  • Carbohydrates: 26g
  • Rich in Vitamins A, D, E, and B12
  • Good source of choline, important for brain health

Serving Suggestions

  • Serve Oeufs à la Coque as part of a larger French-inspired breakfast with fresh fruit, yogurt, and café au lait.
  • For a more substantial meal, pair with a side of smoked salmon or prosciutto.
  • Garnish with finely chopped fresh chives or parsley for a pop of color and flavor.
  • Accompany with a glass of freshly squeezed orange juice or a light, crisp white wine for a weekend brunch.
  • Present the eggs in decorative egg cups for an elegant table setting, perfect for special occasions or a romantic breakfast in bed.