Half fill a small saucepan with water, and add a little sea salt. Bring it to a boil over high heat. Reduce the heat so you have a medium rapid simmer. Crack an egg into a steel ladle, and gently lower the egg into the water, then remove the ladle, cook the egg for three minutes for the most perfect soft egg! When done remove the egg with a slotted spoon.
Serve onto buttered sourdough toast, on a warm plate. Season with salt, pepper and a little cayenne.
Bon Appetit! Chef Hobbes
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