French "Egg in the Shell" Recipe - 2

Cooking Steps 1. Before cooking, be sure to take the eggs out of the refrigerator and let them sit at room temperature for at least 15-30 minutes. If you put cold eggs directly into hot water to boil, the shells are very likely to crack due to the sudden temperature difference. 2. Pour enough water into a small pot to cover the entire egg and bring it to a full boil over high heat. You can add 1 tablespoon of white vinegar to the water; if the eggshell has a tiny crack, the vinegar will help the egg white solidify quickly and prevent it from leaking out. 3. Reduce the heat to medium-low, keeping the water at a gentle simmer (avoid vigorous boiling that could shake the shells apart). Gently lower the egg into the water with a large spoon and immediately start timing. The outer egg white should be perfectly set, and the yolk should be warm and runny, ideal for dipping bread. 4. No need to shock in ice water. Place the egg, pointed end down, into a small French egg cup (as this dish is meant to be eaten warm). 5. Use the back of a small knife or a spoon to gently tap around the circumference of the shell at the top (blunt end) of the egg, removing the "egg cap" to reveal the golden yolk inside. 6. Sprinkle a little sea salt and black pepper onto the yolk. Take a strip of buttered toast and dip it directly into the shell, scooping up the warm, runny yolk to enjoy!