← Nouns Cooking · French

Ingredients

• 4 large eggs, at room temperature
• 4 slices slices of country bread or a length of baguette
• 20 g salted butter, softened
• flaky salt and black pepper

Method

1. Bring a small pan of water to a rolling boil, then turn it down to a steady simmer.
2. Lower the eggs in gently on a spoon and cook for exactly 6 min for set whites and runny yolks (5 min for very soft, 7 min for jammy).
3. Meanwhile, toast the bread, butter it and cut it into fingers just thin enough to dip into an egg.
4. Lift the eggs into egg cups, slice off the tops with a knife or egg topper and season. Dip the mouillettes into the yolks and enjoy.

Tips

• Room-temperature eggs are less likely to crack and cook more predictably; if they are fridge-cold, add 30 seconds.
• Runny yolks are best avoided for anyone pregnant or vulnerable unless the eggs are pasteurised or carry a recognised safety mark.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Serious Eats