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
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Ashley’s at What’s In The Kitchen
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Jann’s at Share Your Cup
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
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Leigh Anne’s at Finding the Pretty and Delicious
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Oh, my…now I have to have an egg! Yum! Thanks for the tips!…hugs…Debbie
Thanks so much Debbie.
Oh yum! I wasn’t as ambitious as you after reading Cathy’s post. I wanted to try this method but everything else got in the way. Now I know what I’m having for lunch today!
This is so simple I have no idea why we haven’t been doing this all along. Cathy always has really delicious recipes.
Looks great!
This sounds so tasty but I am really drawn to the bread. I wish we had a Persian bakery here. I would take my egg hard boiled but probably nine minutes. I will try that. Wishing, wishing, wishing for that bread.
xoGinger
If you ever get a chance please try it. The real lesson I learned was not to be afraid of trying new things. I used to be afraid of the unfamiliar, but have found some really good things be adventurous.
I was going to say your toasted bread looked pretty perfect too!
Thanks Monique. This bread was all new to me. I love bread and I am constantly looking for “the best”. I cannot buy “grocery store bread” because they all contain soy, so I was happy to find some with flour,water,salt,yeast, and water. I can’t believe it is possible to make such a good product with so simple/few ingredients.
YUM! Thanks for sharing this. I am going to give it a try. Both breads sound delicious also! Thanks for sharing with SYC.
hugs,
Jann
Good Morning,
I would love to have that egg on my breakfast plate, it really does look perfect. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Sorry I can’t stay, all of a sudden I must have an egg! I do hope I can find a lovely slice of bread for it!
Jenna
You made me laugh. Thanks for visiting.
hahahaha! I did the same thing last Monday. Was perusing blogs and hers is one of my faves…..saw her perfect egg…..got up immediately and made one…..and put a post on my blog about it!!!! Wish I’d had your bread tho….looks yummy!
I love her site. She always has something good to eat. Thanks so stopping by.
Now I am hungry. This is perfect for sure. Thanks so much for linking to Inspire Me. Hugs, Marty