Oeuf à la Coque-Mouillettes (Soft Boiled Egg-Bread Fingers)
Oeuf à la Coque-Mouillettes de Mamie (Grandma’s Soft Boiled Egg-Bread Fingers)
by Art of the Home
Ingredients (yield 4)
- 8 large eggs
- 6-8 slices of bread
- Salted butter
- Bring water to boil.
- Take eggs out of the fridge ahead of time, they should be at room temperature (to prevent the egg from cracking when placed in the boiling water).
- With a soup spoon, gently place eggs in boiling water. Depending of the size of your eggs, cook for 3-4 minutes (3 minutes for smaller eggs and typically 4 minutes for large US eggs).
- While the eggs are cooking, butter the mouillettes (bread fingers)
- Remove from water and place eggs on eggcups.
- Arrange the bread fingers around the eggcup, chop off the top of the egg with a knife and start dunking your bread fingers, oh so delicious! And don’t forget to scoop the egg white inside the egg top (chapeau) and inside the shell. And finally a children’s favorite, turn the egg over and…crush it with your spoon — actually not just for children!
Art of the Home Suggestions:
- French fries twist: instead of bread fingers, you can dunk French Fries.
- Veggie sticks: if you want to skip the startch, use aspargus or carrot sticks instead of bread, a great way to eat a protein/veggie meal.
- Baby’s first soft boiled egg: better to wait until baby is 1! When babies turn one, it is so much joy to see the baby eat his first oeuf à la coque — kind of a traditional rite of passage in some French families. This one year threshold is based on grandmas’ wisdom transmitted from generation to generation but doctors now tell us that to prevent potential allergic reactions (due to the egg whites especially), it is recommended to wait until children are one year or older before giving them eggs. Aren’t grandmas so insightful!