I always stop by Wives With Knives to see what she is up to. She went to France this summer so I followed her around virtually for a vicarious vacation – that was fun seeing all the food and all things French. But, today I was there and she posted about the perfect soft boiled egg. You know, none of the undone white or overdone yolk, or worse yet that unpalatable green that forms around the yolk. It is just the most simple way to make the perfect egg.
I immediately shut down my computer and went to the kitchen. I set up my pot to boil with an inch of water. I placed my steamer inside, and set up my bowl of water to shock the egg.
I pulled out a little romaine (it probably should have been frisée, but I had romaine.) and some cherry tomatoes, and a little shallot. I went to the pantry and retrieved the olive oil, and balsamic vinegar, and a little s&p. I always make my own dressing for salads. It is easy if you just remember it is a 3:1, or 2:1 ratio. It is your choice.
Earlier I had been to the dentist. In the center is an International market. I love to stop by their bakery for a loaf or two of their Persian bread. It is fresh baked, and there are many varieties, but my favorites are one called Sangak, and another called Barbari. If you ever get a chance to have some please do. You stand in line, place your order and wait for it to get done. You are only allowed two at a time. If you want more you have to get in line again. They are not shy about informing you of the rules and if they do not say something then count on the other customers letting you know the rules.
The Sangak is about 3-foot long thin flatbread a mixture of soft and crispy. When it comes out of the oven they present it to you on a long piece of brown paper. It is up to you as to how to get it home. Some don’t like it folded because being hot out of the oven it will steam and get soft. Sometimes you will see a husband and wife shopping. It is his job to carry the bread while she finishes shopping. They take it very seriously. I just tri-folded mine and then reheated it a few minutes when I got home to crisp it. It seldom makes it home with out a piece torn off, but it is so big no one cares.
The other bread, the Barbari is like a focaccia. The dough is a very wet dough. It is set to proof; then the baker takes his fingers and “potholes” the dough, lets it rest for a while then it is stretched into the shape of a snowshoe, causing tunnels in a flat loaf. Both breads are sprinkled with sesame seeds. It is over two foot long. I was told by a Persian customer that it is traditional to have it for breakfast with a piece of feta cheese and a cup of tea.
I cut the Barbari into three sections and froze two of the three pieces. Here is a third of a loaf. I cut a slice and split it and popped in the toaster. I gathered my camera and board and dishtowel, and turned on the water on to boil. I got an egg out of the refrigerator, and when the water started to boil I gently placed the egg on the steamer, and waited.
I dressed the salad, added the toasted Barbari, and topped it with the perfect egg. I took a couple pictures and then discovered oops, no pepper. So I had to go back and give it a grind or two of fresh pepper.
Just like Cathy said, five minutes, out into the bowl of water for a minute. I present the perfect cooked egg.
Thanks to you Cathy, I had a delicious lunch.
If you want a hard cooked egg, cook it for 1o minute. Jacques Pépin said.
- 1 egg
- A piece of your favorite bread – toasted
- Salt & Pepper
- Heat an inch of water in a small saucepan over medium, high heat until boiling. Carefully add the egg, reduce the heat to medium, and cover with a lid.
- Let the egg cook for 4 minutes (for very soft, still a little runny whites and runny yolk), 5 minutes (for set whites and runny yolk, or 6 minutes (for set whites and set yolk with a slightly runny center).
- If you use extra large eggs add 30 seconds to each cooking time.
- With a slotted spoon remove the egg from the boiling water and place in a small bowl of cold water until slightly cooled (about 1 minutes).
- I used the back of a spoon to gently crack the side of the egg.
- Gently peel the shell, making sure not puncture the egg.
- Once the egg is peeled, place it on a piece of your favorite toast.
- Cut into the egg; season generously with sea salt and pepper.
I am taking this to
Susan’s at Metamorphosis Monday
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth
Chandra’s at Show Me Your Plaid Monday’s!
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
Debbie’s at Confessions of a Plate Addict
Megin’s at Brag About It
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday
Lauren’s at Off The Hook Link Party Wanda Ann’s at Tuesday Trivia
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Alice’s at Empty Your Archive
Anyonita’s at Tasty Tuesdays
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party
Ashley’s at What’s In The Kitchen
Yvonne’s at TUTORIALS TIPS AND TIDBITS
Dana’s at Two Girls and A Party
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
The Style Sister’s Centerpiece Wednesdays
Jann’s at Share Your Cup
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Nici at All Things Thursday
Debra’s at Be Inspired Friday
Cindy’s at Show and Tell Friday
Michael’s at Foodie Friday
Ruthie’s at Show and Tell
Leigh Anne’s at Finding the Pretty and Delicious
Linda’s at What To Do Weekend
Paula’s at Saturday Dishes
Natasha’s at G’Day Saturday
Shauna’s at The Weekend re-Treat
Ms. Scaper’s at The Tablescaper
Aimee’s at Twigg Studios
Vanessa’s at NiftyThrifty
Carole’s at Carole’s Chatter
Chrystal’s at Ladies Only
Jamie’s at Social Sunday