Earlier this year, I had a breakfast at the charming french restaurant, Parc Brasserie, on Rittenhouse Square in Philly. I ordered the Eggs en Cocotte, a 3-minute egg with brioche mouillettes.
Since then I have been trying to replicate the meal. Although this may sound like an easy task, I have been surprised to find that a true 3-minute egg is not what I remember having. It turns out that my perfect "3-minute egg" is actually a 6- minute egg. Here's what I found:
The 3-minute egg yielded an egg that was so runny it made me too nervous to eat.
The 5-minute egg had a firmer white, but some of the white and the yolk were still a bit too runny for me.
The 6-minute egg had a firmer white and the yolk was beginning to firm as well. Perfect!
top photo via Baking and Books; following three picture via Cooking for Engineers
top photo via Baking and Books; following three picture via Cooking for Engineers
1 comment:
Yum! Love eggs.
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