{"id":679,"date":"2011-11-14T23:47:08","date_gmt":"2011-11-14T23:47:08","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=679"},"modified":"2012-03-27T19:43:21","modified_gmt":"2012-03-27T19:43:21","slug":"how-to-eat-an-egg","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=679","title":{"rendered":"HOW TO EAT AN EGG"},"content":{"rendered":"

OEUF \u00c0 LA COQUE<\/p>\n

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M.F.K. Fisher’s book HOW TO COOK A WOLF pays homage to the philosophy of taking simple ingredients and transforming them into culinary splendor.\u00a0 There is nothing simpler, and nothing\u00a0 more delicate and delicious than a perfectly cooked soft-boiled egg, accompanied by mouillettes, slender slivers of toasted, buttered bread.<\/p>\n

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First you must buy the your eggs.\u00a0 In Paris when you shop for eggs they\u00a0 ask, “what are you using them for ? “.\u00a0 ” If you’re baking these\u00a0 eggs, a\u00a0 couple of days old would be perfect.\u00a0 Soft boiled eggs?\u00a0 Then only these will do, barely a day old.\u00a0 Tres Bien.”<\/p>\n

We are so fortunate living in the country.\u00a0 Our eggs come from Home Farm down the road.\u00a0\u00a0 On delivery day we always have soft-boiled eggs.\u00a0 Eggs that are literally hours old are\u00a0 exquisite.\u00a0 The flavour is just a whisper of egg and the whites are tender beyond belief.\u00a0 Simple pleasures indeed.<\/p>\n

Gently put your very fresh eggs into a saucepan and cover with cold water. \u00a0 Use just enough water to cover your eggs. \u00a0 Add a pinch of salt and a drop or two of vinegar to the water.\u00a0 Bring the eggs to a boil, uncovered.\u00a0\u00a0 Remove the saucepan\u00a0 from the heat, cover, and time for three minutes.\u00a0 Four minutes if you want your eggs to be a less\u00a0 runny. \u00a0 Drain off the hot water and run cold water over the eggs for a few minutes.\u00a0 This stops the cooking. \u00a0 If you follow these instructions to the letter you will ALWAYS have perfect soft-boiled eggs.<\/p>\n

Remove the egg from the water and place it in an egg cup.\u00a0 Put the wider part of the egg facing up because there is a little pocket of air at that end which makes it easier to cut into.<\/p>\n

To prepare the mouilettes, toast slabs of country bread, or heat a baguette.\u00a0 When toasted, cut into spears about 4 to 6 inches long.\u00a0 Butter the mouilettes.\u00a0 Use salted butter.<\/p>\n

Using a spoon, tap around a small circle on top of the egg to break the shell.\u00a0 Lift off the cap to reveal the delicate golden yolk.\u00a0 Using mouilettes, dip into the egg yolk and enjoy!\u00a0 Finish off remainder of egg with a spoon if necessary.<\/p>\n<\/div>

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