Ingredients
Makes 4 servings
Annie's Oeufs à la Coque
Step 1
1. Preheat the broiler. Place the rack 3-inches from the broiler.
Step 2
2. Place the eggs in a saucepan and cover them by 1-inch with cold water. Place the pan over medium-high heat and bring to a boil. Time the eggs for 2-1/2 minutes.
Step 3
3. Toast the bread on both sides and butter each slice, preferably with lightly salted butter. Cut the bread into 1/4-inch thick sticks and arrange them on a warm plate.
Step 4
4. After 2-1/2 minutes remove the eggs from the water, place them into egg cups and serve. The time it takes to get the eggs from the kitchen to the table will result in them being perfectly cooked. Immediately cut off the top of the egg. To eat, dip amouillette,or toast stick, into the egg yolk, and enjoy!
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Reviews (7)
Back to TopYou can leave the eggs out overnight. I worked at McDonald's in high school and we would leave the eggs out overnight to bring them to room temperature for the AM shift. The eggs would be out from 1 a.m. until as late as 10:30 a.m. That was over 20 years ago, so I don't know if they do it now. But I'm assuming McDonald's (and this was a corporate-owned store so we did everything as corporate said it would be done) would only do that if it were safe.
atlchef
Atlanta
7/2/2009
Perhaps a silly question: but how long should you cook the eggs if they have been refrigerated and are not at room temp? If I did these for breakfast, I obviously wouldn't have wanted to leave the eggs out all night to get them to room temperature.
HudsonGal
9/7/2008
In answer to the question of how to take the top off the egg, there is a device which is designed specifically to do this. It's hard to describe. When you put the metal ring over the egg top and squeeze the handles, little metal teeth emerge from the ring and top the egg quite cleanly. We use this receipe and the egg topper when we want to really have a special breakfast. There is something ceremonial about the whole process. Our chickens lay great eggs which makes it even better.
Anonymous
Holland, MA
3/31/2004
This was a regular meal at our house whenever Dad was in charge. We'd always have his specialty: "breakfast for dinner". In response to the last review, we used to serve the eggs in egg cups and would use the sides of our spoons to tap the shells open and lift off the "lid". Open the egg at the point it will be wide enough to dip in your toast sticks or a spoon. My favourite part was always the bit of egg white left in the lid! Gotta love Dad and his "breakfast for dinner".
Anonymous
Frederick, MD
2/6/2004
This may be a silly question (most of mine are!) but, how do you cut the top off the egg? Through the shell? Is this done at the table? Or is the shell removed first?
Anonymous
France
1/25/2004
British?! ridicule! This is a FRENCH dish, and should be enjoyed as late day meal, NEVER eggs for breakfast! That said, this dish is as simple as it is outstanding. Très merveilleux.
Gonesse, France
10/20/2003
We have this recipe every weekend as the family shares breakfast and great coffee. We have found a couple of enhancements that seem to improve the experience. The first is that we boil the eggs for 4 minutes 15 seconds for large size US eggs which seems to give us the right level of "doneness" and second we use a small needle to prick the thick end of the egg to stop the egg bursting while boiling. Enjoy this british experience.
Anonymous
Southampton England
2/28/2001
