Friday, December 30, 2011
I am a soft boiled egg slut. I love them and I will kill to have them in my mouth. Okay, perhaps that's an exaggeration but I really do love them. Nobody does soft boiled eggs as well as the French. Maybe it's the French chickens (or le poulet as they like to be called). Who knows. What I do know is that I also make a mean soft boiled egg. Not to brag (okay, I am) or anything but I have converted many a egg naysayer with my aptitude for oeuf cookery. Anyhow, one of my favorite meals consists of a perfectly cooked egg, some nice cheese, a little charcuterie, and perhaps something fried (I'm pretty sure all the food groups are covered here).
I soft boiled a couple of eggs, seasoned them with salt and fresh cracked pepper and then garnished with a little scallion and a drizzle of porcini and truffle oil. Served up with some cured duck saucisson, aged manchego cheese, and some fried potato croquettes. Traditionally oeufs are serve with a side of mayonnaise but instead I decided for a little North African flair and made a harissa aioli.
With a yummy glass or three of your favorite French wine I think this is a perfect meal. Very simple and very tasty.
The perfect soft boiled egg:
Put eggs into a pot filled with cold water.
Bring to a hard simmer.
The second you see rapid bubbles remove the pot from the stove.
Let them sit for 6 minutes.
Shock in an ice water bath and then carefully peel. Yum.
P.S. - Sorry it's taken me so long between posts. Life happened. I will post more regularly for those of you who care. xoxo