The Perfect Soft-Boiled Egg
A typical breakfast for most French children is usually a tartine (slice of bread) with nutella or butter. Of course adoption and adaption is key for expat life, but I just cannot do it. I am a big breakfast lover and think it is such an important meal to get the day started.
On most mornings when she is cooperating, my toddler loves having yogurt, cereal, omelets, fruit, or muffins in the morning. We have added a new option to breakfast thanks to a friend who reminded me that soft boiled eggs with bread fingers or little soldiers (Brit speak) or oeuf à la coque with mouillettes is not only for adults. (Might be one of the few times kids are allowed to play with their food.) And because the mornings are usually madness for most, you will be happy to know this only takes 5 minutes to prepare.
Ingredients
Egg (s)*
Bread
Butter
Method
1. Bring a pot of water to a boil. (Not a wild bubbling over boil that will probably just crack your egg.)
2. Using a slotted spoon, slowly and carefully lower in the egg.
3. While the egg is cooking, you can toast and butter a slice of bread then slice it into little sticks.
4. After exactly 5 minutes remove the egg and place in an egg cup/coquetier with the pointer side up.
5. Take a sharp knife and slice across the top to create an nice opening to dip your toast.
6. For adults or slightly older kids, feel free to add salt and pepper to the yolk.
*the key to making this perfectly is to use room temperature eggs.
Photo by Ajiri Aki
