Slow Cooked Hens Eggs with Crispy Bread Sticks
The perfect breakfast to savour on a bright Sunday morning with the morning paper and a cup of freshly brewed coffee. What better way is there to start the day?
Have you ever dared to cook your hen’s eggs for 45 minutes? Perhaps not and I could guess that these words might have just frightened the life out of you….
A few years ago we watched the Great British Menu and Michelin star chef Sat Bains cooked duck’s eggs in the water bath for 55 minutes. So I tried it, but this time I used hen’s eggs.
I cooked the eggs for 45 minutes at 63°C and then gently cracked the shell. The egg was perfectly cooked but it had the appearance of a poached egg.
The benefit of cooking eggs this way is the intensity of flavour that is provided. The egg white sets like a jelly without being rubbery and the yolks are perfectly liquid but cooked.
The secret is that your eggs must be super fresh. Linda and Roy’s neighbour has a collection of different species of chickens and every now and then I get a box with these beauties. They all have different colour shells and they are all various sizes but perfect for my breakfast!
I like to enjoy these eggs with a drizzle of olive oil and freshly baked crusty bread sticks. Perfect!
- 8 fresh free range eggs
- Extra virgin olive oil
- Course sea salt and freshly ground black pepper
- Freshly baked crusty bread sticks
Preheat the water bath to 63°C.
Remove the eggs from the fridge at least 30 minuets before cooking.
Wash the eggs and place them gently into the preheated water bath.
Cook the eggs for 45 minutes.
Remove the eggs from the water bath, gently crack the shell and place the egg in a tea cup or bowl, generously season with freshly cracked black pepper and course sea salt and drizzle the oil.
Serve with the crispy bread sticks.
Food Fanatics Tip
These eggs could be served as part of a starter let your imagination run wild!
If you wish to cook duck eggs increase the cooking time with 10 minutes.