- 1 eggs (very fresh)
- salt (flower)
- freshly ground pepper
- Check the freshness of the egg by placing it in a bowl filled with water.
- The egg must sink to the bottom.
- An egg over 3 weeks old will have released a lot of water out of the egg white and can be used in other dishes but not on this one.
- Fill the pot with water.
- When the water is at 150°F, add the soup plate upside down (this will prevent the egg sticking to the bottom).
- Break the egg gently onto a slotted spoon (to drain the water and leave only the egg white)
- Pour the egg gently into the pan and cook 4 minutes.
- Carefully remove and place on a slice of toast bread. Season with ground pepper and some salt flower pebbles.
PER SERVING *
|Calories25Calories from Fat10|
|% DAILY VALUE*|
|Calories from Fat10|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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