I am a part of a cookbook / cooking group on Facebook run by Food52 and each month a new cookbook is chosen and people post the recipes they’ve made. Last month (January 2018)’s book was Mastering the Art of French Cooking — one of the classics!
Since breakfast is my jam (as I’ve said before ♥) and I’ve been wanting to make soft boiled eggs for a long long while now, that was what I chose to make :-). It’s on pg. 118 of the cookbook.
I only planned to make 2 eggs, but one broke as I put it in . . . or dropped it in — oops! So I decided to make 3 in case that one didn’t turn out.
For the 2nd two eggs I placed them in with a tongs and that worked much much better!
I served them with buttered pumpernickel toast — simple and delicious.
The two eggs without the crack peeled very nicely. The one with the crack had a dent in it that went all the way through. And that same egg (with the crack) was more runny inside — which on the whole I’m not opposed to, but the white also wasn’t set. So — I decided to trash and was glad I made an extra.
As always — I love to hear from you! 🙂