A boiled egg is a whole egg cooked in its shell, so that the white is not very coagulated, still flexible, and the yolk runny. It constitutes one of the cooking levels of the whole egg in its shell: which goes from the raw egg and the raw lukewarm egg (not coagulated) to the hard-boiled egg (fully coagulated, firm), passing through the soft-boiled egg (firm white, soft yellow).
It is customary for the soft-boiled egg to be eaten hot, the soft-boiled egg hot or lukewarm, the hard-boiled egg cold.
In 1572, Pierandrea Mattioli wrote “Healthy eggs are those that are cooked in the shell, of which the best are the tremblants, which quiver like semi-curdled milk”.
Easy and quick to make, delicious, they are perfect for breakfast or other meals.
|Level of difficulty : easy|
|Prep time : 2 min|
|Rest time : –|
|Cook time : 3 min|
|Total time : 5 min|
|Yield : 4 servings|
|4 fresh eggs (room temperature)|
|4 slices of bread / 1 tbsp butter|
- Simmer water in a saucepan.
- Gently plunge the eggs at room temperature into the simmering water with a spoon.
- Cook for 3 to 4 minutes depending on the desired doneness.
- Drain and place in an egg cup.
- Cut the slices of bread into strips. Butter.
- Cut the hat off and serve with the buttered mouillettes.