Here’s how to make a perfect restaurant-style egg very easily without a thermometer or food processor

A creamy yolk, a slightly elastic white and an unparalleled flavor – these are the characteristics of a perfect egg. If its title may suggest a somewhat arduous preparation, you will see that it is not that difficult to make. This is what chef Leo_hokfelt shows us on his Instagram account. No need for sophisticated equipment, immersion heaters or high-tech steam ovens. You will only need a few basic utensils to achieve perfection! Here we go for a little cooking lesson.

First imperative, use an egg at room temperature. Ideally, remember to take it out of the refrigerator at least 1 hour before preparing the recipe. Place the egg in a bowl then cover it with boiling water. Cover the bowl tightly with cling film and leave to rest for 11 minutes. Remove the film then peel the egg and serve as is or topped with a sauce of your choice.

To avoid burning yourself and make the operation easier, start by running the egg for a few moments under cold water after cooking. Next, crack the shell at both ends then remove the shell on the egg “hat” and carefully slide it onto a plate.

The perfect egg can be enjoyed in a thousand and one ways. It is delicious as is, sprinkled with fleur de sel and pepper, and placed on a slice of just toasted country bread. You can also place it on a salad of lamb’s lettuce or frisee, with a few walnut kernels and pine nuts (or toasted pumpkin seeds).

Another option, offer them “eggs Benedict” style, topped with a hollandaise sauce and served with slices of grilled bacon or Parma ham. With English muffins, it’s delicious! You can also accompany them with a warm lentil salad, integrate them into fresh pasta or even combine them with a small pan of button mushrooms.