1346 Oeufs à la Coque

Name: Oeufs à la Coque (Boiled Eggs in the Shell)
Cuisine: France
Ingredients: Place the eggs in cold water, bring to boiling temperature and remove them a few seconds after it is obvious that the water is actually boiling.; Place the eggs in a special steamer for 3 minutes.; Plunge the eggs in boiling water and boil gently for 3 minutes.; Plunge the eggs into boiling water, boil gently for 1 minute then remove the pan from the stove and leave the eggs in the water for a further 3 minutes.

Boiled Eggs in the Shell

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

The following methods for boiling eggs are based on the use of medium-sized eggs, soft-boiled for 3 minutes; for large eggs allow on average, an additional half minute:

Plunge the