Sunday mornings are divided between those in a rush and those who take their time. If you’re reading this, you’re one of the latter — the ones who put water on to boil, sit down, and wait without wanting to do anything else. A cooked egg might be the simplest thing to master in the kitchen, and yet, most people have never truly nailed it.
Ingredients :
- The eggs — Use room temperature eggs — this is the most ignored and most important piece of advice. A cold egg straight from the fridge takes an extra 30 to 60 seconds to heat to the core, which throws off your timing without you understanding why. Free-range or organic if you can: the yolk will be more intense, almost orange, much more beautiful when opened.
- The water — Plenty of water, at a rolling boil. Not simmering — boiling, with a clear roll. A large amount of water also ensures the temperature doesn’t drop sharply when you drop the eggs in, which is the second main cause of failed timing.
- Fleur de sel — Just to finish, a few crystals placed on the egg half still in its shell. They crunch slightly under the teeth, a tiny crackle that contrasts with the sweetness of the yolk. No fine salt here — really use fleur de sel or Maldon flakes if you have them.
- The bread for soldiers — A day-old baguette, slightly stale, toasted until golden and crispy. Cut it into long, thin strips. The crunch against the melt-in-the-mouth yolk is the most honest combination for breakfast.
