If you’ve been eating your soft boiled eggs in a coffee mug or some other thing, say a fruit cup, it’s time you tore a page out of Hercule Poirot and start eating those eggs out of egg cups. My wife just got 4 of them from amazon at
She bought the colorful Santa Fe cups. Which we like but you might not. There are others on that page, however. (BTW, she said she got them for me, but I honestly don’t even remember thinking about them, much less asking her to buy them. But so what.)
Anyway they came in yesterday and this morning we had soft boiled eggs, a la Poirot. Yum! Muy delicioso!!
While the egg is cooling, cut your buttered toast into thin strips, maybe a half-inch (or less) wide.
What you must do next, is crack the shell, peel away about the upper 25% of it and then with a sharp knife, perhaps, excise some of the albumin at the top—as much of it as you dare— and in the concavity that formed, add salt and pepper to taste. Now, gently insert your teaspoon into the egg—just deep enough to reach the top of the yolk. (You’ll improve here with practice.) You don’t want the yolk to ooze out of the egg and onto your saucer. Sacre bleu! Such a waste! Peer into your egg and see that molten, scrumptious, golden egg yolk.
Time for the toast.
Dip a strip into the egg, then pull it up laden with hot yolk. Eat.
Repeat until the yolk is gone, then spoon out and consume the white of the egg, leaving a hollow shell. And that empty shell in itself is kind satisfying. You’ve created a fragile bit of sculpture which, sadly, will disappear when the table is cleared. All in all, though, you’ll find it a wonderfully tasty culinary experience.
But a word of warning…
If M. Poirot show up at your house, and you serve him soft boiled eggs, be sure to serve two eggs of the same size. Otherwise he won’t eat them.
Bon appetit!
