- 6 extra-fresh eggs from "Les roussettes"
- Vinegar or lemon juice
- 1 baguette
- Salt, pepper, thyme, chives, tarragon
Knives used for this recipe
1 Choosing the eggs
Choose extra-fresh eggs from "Les Roussettes" of similar size for even cooking. Take them out of the fridge an hour before cooking so that they are at room temperature.
Heat the water. When the water comes to a boil, submerge the eggs using a Perpétue tablespoon and let them cook for 3 minutes before removing them from the water.
Tip: Add a dash of vinegar or lemon juice to the cooking water to prevent the eggs from spreading in the water if the shell cracks.
3 Storage while preparing the soldiers
If you don't eat them immediately, keep them in water at 60°C.
4 The soldiers
To accompany the eggs, slice some bread soldiers using the bread knife (Parallèle, Intempora, Les Forgés 1890). Then butter the bread using a butter knife.
5 enjoy right away!
Place your eggs on the eggcups, open them with the egg slicer and sprinkle them with fleur de sel, pepper or herbs (thyme, chives, tarragon, etc.). Then enjoy with the soldiers.
Tip: Use the Perpétue teaspoon to scrape off any egg residue stuck to the inside of the shell.