Œufs

Ce qu'il te faut

• Eggs of known size (S, M or L) from the fridge
• Pan with enough water to cover the eggs
• Spoon to lower the eggs gently
• Timer
• Bowl of ice-cold water (ice if you have it)

Étape par étape

1. 1

   Check egg size (S, M or L). Take the eggs from the fridge. Fill the pan with enough water to cover them.

   • Matériel: Pan, spoon, timer, bowl of ice-cold water.
   • Prêt quand: Eggs and water are ready; size is known.

2. 2

   Bring the water to a boil. Lower the eggs in gently with a spoon. When small steady bubbles return, start the timer from the table for your result and size.

   • Chaleur: High heat until boiling; then lower so bubbles stay small and steady.
   • Temps: See the S/M/L table for your choice.
   • Aspect: Water keeps small bubbles; eggs stay submerged.
   • Si ça tourne mal: If a shell cracks: lower the heat and continue.
   • Prêt quand: The timer for your chosen result has finished.

3. 3

   Lift the eggs out and put them straight into ice-cold water for at least 1 minute.

   • Aspect: Shell feels cool; cooking has stopped.
   • Prêt quand: The egg matches your choice — compare with the photos.

Si ce n'est pas comme prévu

• Shell cracks

  lower the heat so bubbles stay small and steady, not violent.

• Yolk too firm

  next time use a shorter time in the S/M/L table, or a smaller egg.

• Green ring around the yolk

  overcooked or no ice bath; cool immediately after cooking.

• Hard to peel

  very fresh eggs; an ice bath and a short rest help.

Sécurité alimentaire

Les jaunes mollets et coulants ne sont pas totalement pris. Les femmes enceintes, les jeunes enfants, les personnes âgées et toute personne immunodéprimée devraient choisir des œufs durs ou suivre les consignes locales.