Yes, it's pronounced like it looks: Oeuf à la Coque

Last year, I studied in Paris, France. I lived with Mme. De Billy, a charming old French woman who made me dinner Monday through Thursday. Her culinary repertoire wasn’t very varied, but it was delicious, and one of my favorite things she made was the simplest – oeuf à la coque. This is essentially a soft-boiled egg, but it sounds so much fancier in French, although the first time Madame said it I snorted wine out of my nose because I am that mature. Served with mouillettes (buttered pieces of bread) in a coquetier (egg cup – Crate and Barrel has ‘em on sale right now!), it is a great way to enjoy an egg, provided you don’t mind a slight risk of salmonella. But everything exciting involves a little risk, non?

Oeuf à la Coque avec des Mouillettes
Serves 1

1 egg
2 slices of bread, any kind – we’re not picky here
butter, a little or a lot depending on your cholesterol
salt

Special equipment: egg cup

1. In a small saucepan, bring some water to a boil.
2. When the water is boiling, drop your egg gently in.
3. While the egg is boiling, toast two pieces of bread, butter them, and cut them into strips.
4. After 3 minutes (no more, no less, says Madame), remove the egg and place it in its little cup.
5. With the edge of a spoon, gently tap around the top of the egg in a circle until you’ve formed a little cap that you can take off. Remove cap and give to your hamster to maybe use as a hat.
6. Sprinkle a bit of salt inside of the egg, then dip your bread fingers (mmm fingers made of bread) inside and eat.
*Note: I like to eat this with some steamed broccoli drizzled with olive oil and sea salt for a simple, healthy, French-y dinner.

Photo credit: crateandbarrel.com.