Perfectly Cooked Egg by MIBE

Perfectly Cooked Egg

« Cook me like one of your French eggs »
Master the art of cooking eggs the French way: cooking times and recipes

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Informations.

Weight of an Egg

: Approximately 50g for the smallest ones and up to 70g for the largest. On average, 60g, consisting of 35g of egg white, 18g of yolk, and 7g of shell.

Nutrition

: For a 60g egg: 84 calories, 7.6g of protein, 0.16g of carbohydrates, 5.9g of fat. The egg is also a significant source of micronutrients.
Nutritional values vary depending on how it is cooked.

Cooking

: The egg white (ovalbumin) should be eaten cooked, while the yolk (vitellus) is best consumed as raw as possible. Raw egg whites (unwhipped) can be harmful to health as albumin is 50% indigestible, which prevents proper protein absorption. There is also a slight risk of salmonella. A green ring on the yolk is proof that the eggs have been overcooked. This is the result of a chemical reaction between hydrogen sulfide and iron in the egg. It is less tasty and harder to digest but remains edible. Crack eggs on a flat surface with one or two firm strikes.

Utensils

: Avoid non-stick pans and pots, as they are harmful to health, and use stainless steel 18/10 cookware instead. Preheat pans over medium heat (5/10) and perform the water drop test (Leidenfrost effect) to check if they are ready for use. For 3 to 4 eggs, use a pan of 20-24 cm (6 eggs: 30 cm / 8 eggs: 34 cm); for 2 to 4 boiled eggs or one poached egg, use a saucepan of 14-18 cm.

Hygiene Precautions

: It is essential to wash your hands after handling or cracking an egg, as the shells may carry bacteria or other contaminants.

Cracking an Egg on a Flat Surface

: Rather than cracking it on the edge of a bowl or plate, use a flat surface. This helps avoid shell fragments in the egg, ensures better shell separation, and reduces the risk of contamination. Strike the egg on the work surface with a firm and quick motion, then separate the shell with your thumbs at the crack.

Is It Still Fresh?

: Fill a container with cold water and submerge the egg. If it sinks to the bottom, it is very fresh. If it stands upright at the bottom or floats in the middle, it is moderately fresh. If it floats, it is no longer edible.

Is It Raw or Hard-Boiled?

: A hard-boiled egg spins quickly on its axis and stops immediately when touched by hand. A raw egg spins much slower and, if stopped, will resume spinning once the hand is removed.

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The Basics

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Boiled egg: soft-boiled, medium-boiled, hard-boiled.

Take it out 30 minutes before cooking. If cooked directly from the refrigerator, add 30 seconds to one minute of cooking time depending on the size of the egg.
Bring the heat to a gentle simmer, if cooking directly from the refrigerator, add a splash of white vinegar. Eggs contain water, and if plunged into a rapid boil, they will boil from the inside and may burst. Vinegar softens the shell, making it easier to peel and helps prevent the egg from leaking in case of a crack.

Soft-Boiled Egg

: 3 minutes. Open with an egg topper.

Medium-Boiled Egg

: 6 minutes, then place in cold water. Gently roll the egg on a flat plate, cutting board, or countertop to crack the shell and peel it.

Hard-Boiled Egg

: 9 minutes (or 8 minutes for a slightly runny yolk), then place in cold water. Crack the shell at the larger end and remove it along with its membrane.

Egg Timer

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Poached egg

With a splash of white vinegar (20ml) and only at a gentle simmer, avoid adding salt for better coagulation.
Crack the egg into a fine sieve and place it into a ramekin. Create a gentle whirlpool in the water by stirring quickly outward. Slide the egg into the water. Use a spoon to bring the white back toward the yolk to reshape the egg. Cook for about 3 minutes.
Place the egg on paper towels using a slotted spoon.

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Fried egg

Preheat the pan over medium heat (5/10), add a generous piece of butter. When the butter turns golden brown, add the egg. Then cook on low heat (4/10), allowing only the white to set. Cook for about 4 minutes, depending on the size of the pan and the number of eggs.

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Omelette

Whisk the eggs vigorously, then season with salt and pepper.
Heat a pan over medium-high heat (6/10), add the butter. Pour in the mixture, then lower the heat to medium-low (4/10).
Use a spatula to gently scrape the cooked eggs near the edge toward the center of the pan. Tilt and swirl the pan to allow uncooked eggs to flow into the empty space.
When the bottom is cooked but the top is still runny and uncooked, distribute the filling ingredients, fold the omelette in half, and cook for 30 seconds on each side.

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Scrambled eggs

At least three eggs.
Crack the eggs into a bowl without beating them, then season with salt and pepper.
Preheat a pan over medium heat (5/10). Once hot, add a piece of butter. Pour in the eggs and lower the heat to medium-low (4/10).
Let the whites cook for about a minute so they coagulate halfway.
Break the yolks with a spatula and gently stir. There should be two distinct but intertwined phases: one of whites and one of yolks.
Remove from the heat when the mixture is creamy and gently stir once or twice.

An unusual technique that allows you to make scrambled eggs rather than just a broken omelet. There are two phases: one for the whites and one for the yolks. The whites begin to cook gently, and the yolks then create the "creaminess" and smooth texture.
When serving, you can grate Parmesan over the scrambled eggs or sprinkle them with finely chopped chives, thinly sliced button mushrooms, a drizzle of truffle oil, or other toppings of your choice.

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Deviled egg

Cook a hard-boiled egg. Let it cool.
Cut it in half. Gently remove the yolk using a small spoon by pulling it carefully from the edges. Mash it roughly with a fork, leaving small pieces rather than making a paste.
At this stage, you can add finely chopped garnish to the yolk. Mix two-thirds of the yolk with a teaspoon of mayonnaise without mashing—still no paste.
Fill the egg whites with the mixture. Sprinkle the remaining yolk on top, creating the mimosa effect.

To embellish the filling: ham; dried duck breast; truffle oil; smoked salmon; tuna; fish roe; anchovies; pickles; capers; chorizo and roasted peppers; roasted mushrooms.

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Egg en cocotte (baked eggs).

Butter a small ramekin the size of an egg or hollow out an onion, a potato, a tomato, an eggplant, a thick disc of polenta, or something else.
Fill with a base: pre-boiled and flavored fresh cream (mushrooms, fresh herbs, chorizo, grilled bacon, ham, cheese); light béchamel with ham or cheese; spinach cooked in steam and then chopped with garlic, shallots, and béchamel; diced tomatoes; roasted peppers; fish; a mixture of croutons soaked in white wine, cream, and diced Comté. Optionally, grate some Parmesan.
Bake in a preheated fan oven at 180°C (350°F): 10 minutes for a runny yolk / 13 minutes for a creamy yolk.
Sprinkle with fresh herbs upon removing from the oven.

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Egg drizzled into broth.

Whisk a whole egg or just the egg white into an omelette. Pour it in a thin stream over a slotted spoon above a simmering broth. The fine threads that escape instantly set when they come into contact with the hot liquid.
This can be used to garnish soups, salads, Asian rice, or spinach with béchamel sauce.

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emoticon egg kawaii wink

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The French Classics

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Whisked mayonnaise.

Whisk the egg yolk and mustard until smooth.
Gradually add a few drops of oil while whisking vigorously.
Once the mayonnaise begins to thicken, pour the oil in a thin stream while continuing to whisk.
Add the vinegar or lemon juice, salt, and pepper.

To preserve it for several days, once the mayonnaise is thick and firm, add 3cl of boiled white vinegar and mix gently.

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Classic Three-star omelette.

A technique that is difficult to master but yields fantastic results.
At least 3 eggs. Whisk the eggs vigorously, lightly salt, and pepper.
Heat the butter in a pan until it starts to foam.
Add the eggs and immediately start whisking them in the pan with the back of a metal fork. When the mixture stops flowing, shake the pan in circular movements while continuing to scramble. With a good flick of the wrist, you can skip the fork and shake the pan with short, intense movements as if tossing vegetables, mixed with one or two circular motions. Chef Éric Robert's technique (Youtube) for a fantastic omelette.
Once the eggs begin to set, fold a third of the omelette from the side of the handle. Tilt the pan and slide the omelette to the other side of the pan, then fold the other edge, pressing with the fork. Slide the omelette out of the pan and flip it onto a plate. Glaze with a small piece of salted butter, and sprinkle with finely chopped chives.

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The perfect egg.

In a saucepan with the help of a kitchen thermometer. Stabilize the cooking water at 64-65°C (147°F to 149°F), and leave the egg in the saucepan for 65 minutes.
In the oven. Fill an oven-safe dish or saucepan with water. Let it rest at room temperature for 30 minutes. Place it in the oven preheated to 67°C (152°F) in convection mode and let it heat for 30 minutes. Gently place the eggs into the water, close the oven, and lower the temperature to 64°C (147°F). Let cook for 65 minutes.

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Fried soft-boiled egg.

Prepare a soft-boiled egg and peel it.
Roll the egg in a plate of flour. Dip it in a bowl with beaten egg. Roll it in a plate of breadcrumbs. Heat 25g of butter in a small pan and brown the egg for 2 minutes, basting it with butter. Alternatively, dip it for 1 minute in hot oil.

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The Marinated Egg.

Scald the airtight jar, its lid, and its seal. Let it dry. From this point on, never touch the inside with your fingers.
Place the eggs and spices in the jar. Heat the vinegars with the water, then add the sugar and onion. Once simmering, pour over the eggs.
Seal the jar, shake well upside down and right side up. Let cool. Wait at least 2 days before consuming.
Can be stored for up to 9 months in a room with a stable temperature that never exceeds 20°C or in the refrigerator.
Once opened, take out the eggs with a clean spoon. The jar can remain in the refrigerator for several months once open.

You can add to the jar, as desired: thin slices of raw beetroot (also in the brine), truffle slices, lemon zest, herbs...
For preparing a larger quantity of eggs, always maintain a ratio of 60% vinegar to 40% water.

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The Beaujolais poached egg.

Poach the eggs and place them in a bowl of cold water after boiling to stop the cooking process.
Prepare the mayonnaise.
Reduce the wine with a pinch of sugar until it reaches a syrupy consistency. Let it cool.
Add the wine syrup to the mayonnaise along with one tablespoon of wine vinegar. Mix well and store in the fridge.
Fry the white bread slices in olive oil. Cut a disk from the center of one slice with a glass, and cut the rest into cubes.
Place the bread disk at the bottom of the plate, place the egg on top, coat with the wine mayonnaise, sprinkle with the bread cubes, and garnish with chervil and parsley.

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The cheese soufflé.

Place the bowl that will be used to whip the egg whites, along with the whisk, in the freezer.
Grate the Comté or Beaufort into a bowl and set aside.
Prepare the béchamel: In a saucepan, melt the butter over medium-high heat. Once melted, add the flour all at once and stir so it absorbs the butter. Cook for 1 minute. Gradually add the cold milk while stirring to combine it with the butter-flour mixture. Stir vigorously until the béchamel thickens.
Add the cream and cook for 5 minutes. Season with salt, pepper, and 1 teaspoon of freshly grated nutmeg.
Preheat the oven to 220°C (430°F) with fan-assisted or conventional heat.
Separate the eggs into two bowls: egg whites in one, yolks in the other.
Incorporate the grated cheese into the béchamel, followed by the egg yolks one at a time. This will create a Mornay sauce. Let it cool.
Prepare the mold: Do not touch the inside of the mold with your fingers—it must remain clean and dry before being buttered. Generously butter the mold with softened butter using a brush, moving from the bottom to the top to help the soufflé rise. Alternatively, use a block of butter to coat it in the same manner, with circular motions on the base. Sprinkle flour on the bottom and sides, turn the mold to distribute it evenly, and tap the mold upside down to remove any excess. Wrap a cloth around the mold’s rim to help the soufflé rise.
Remove the whisk and bowl from the freezer and beat the egg whites to stiff peaks with a pinch of salt.
Gradually fold the whipped egg whites into the Mornay sauce, mixing gently and always in the same direction.
Pour the mixture into the mold and bake for 30 minutes without ever opening the oven door.
Serve immediately.

It is possible to prepare the cheese béchamel (Mornay sauce) slightly in advance and keep it at room temperature, covered with a cloth. However, the egg whites must be whipped and incorporated at the last moment, and the soufflé must be served immediately after coming out of the oven.
You can use any other type of cheese and add 3 to 5cl of Jura yellow wine for additional flavor.
For individual ramekins, the baking time is shorter (around 20 minutes, depending on their size).

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Flavors of the World

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Italian eggs in purgatory, uova in purgatorio.

Peel the tomatoes (dip them in boiling water for ten seconds then in ice water to remove the skin), slice them horizontally, then cut into 5mm cubes.
Heat a medium saucepan over low heat, add the olive oil, onion, garlic, and bell pepper.
After 7 minutes, add the peperoncini flakes, cover the pan for 3 minutes, and salt.
Increase the heat to medium-high, add the tomatoes, and reduce to low heat.
Cover the pan and let it simmer for 10 minutes (optionally add a tablespoon of balsamic vinegar), remove the lid and cook for an additional 5 minutes.
Make a well in the sauce near the edge, and immediately crack one egg into it, then repeat with the other three eggs.
Season with a pinch of salt and freshly ground black pepper. Cover and cook for 3 minutes. Remove from heat, grate the parmesan, and sprinkle with chopped basil.

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English lemon cream, lemon curd.

In a mixing bowl, zest the lemons using a fine grater and mix the zest with the granulated sugar.
Let it sit for 15 minutes so the sugar absorbs the lemon flavor.
Crack the eggs over the sugar and whisk until the mixture is smooth.
Juice the lemons and add the juice to the eggs, stirring to combine.
Bring a saucepan of water to a boil (a gentle simmer).
Once boiling, place the mixing bowl over the saucepan for a bain-marie and stir until the mixture reaches 180°F (82°C).
Once the temperature is reached, remove from heat and continue stirring to bring the temperature down to 140°F (60°C).
Gradually add the softened butter, whisking continuously until fully incorporated.
Pour the lemon curd into an airtight jar and store it in the refrigerator.

It is possible to make this recipe without a thermometer. When the mixing bowl is placed over the bain-marie, whisk continuously until the mixture puffs up and thickens (3 to 5 minutes depending on the material and size of the mixing bowl). Remove from heat and continue whisking for 2 to 3 minutes, then gradually add the softened butter, whisking constantly. Once the butter is fully absorbed, continue whisking for another 2 to 3 minutes. « Et voilà! ».
The English enjoy it at tea time, on bread, scones, pancakes, or waffles, or use it as a filling for macarons and tiramisu, to enhance yogurt, or to top a cheesecake.

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Japanese marinated egg, ajitsuke tamago.

Cook the soft-boiled eggs and peel them. In a small saucepan over low heat, combine the marinade ingredients, adding the garlic, ginger, and green onion just before removing from heat. Place the eggs in the jar, cover with the marinade. Refrigerate with the lid closed for a night.

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Sweet Treats

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Eggs in Milk, similar to a none-fat crème (not) brulée.

Place the larger dish in the cold oven.
In a mixing bowl, whisk the eggs. Bring the milk, sugar, vanilla (with its pod), and rum to a boil. Immediately remove from the heat (remove the pod). Pour the eggs into the milk in a small stream while whisking. Pour the mixture into the baking dish.
Boil some water and pour it into the larger dish in the oven.
Place the baking dish with the mixture into the larger dish in the oven. Preheat the oven to 250°F (120°C) (convection/fan assisted) and bake for 25 minutes, then raise the temperature to 180°C and bake for another 15 minutes. Open the oven door and let it cool for 2 hours, leaving the dish in the oven with its water bath, then refrigerate for at least 2 hours.

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The Classic chocolate soufflé.

Preheat the oven to 400°F (200°C) (convection/fan-assisted).
Butter and sugar the baking dish with 15g of sugar.
Place an empty bowl and the whisk in the freezer with a pinch of salt.
Melt the chocolate and butter in a bain-marie, add the sifted cocoa powder, remove from the bain-marie, and let it cool for 5 minutes.
Whisk the egg yolks into the melted chocolate.
Take the bowl and whisk out of the freezer, then whisk the egg whites to stiff peaks, while gradually adding the sugar.
Gently fold the whipped egg whites into the chocolate mixture in three additions. Pour into the baking dish.
Bake for 8 minutes.
When removed from the oven, dust with powdered sugar and serve immediately.

What is Perfectly Cooked Egg?

After noticing in my surroundings that many people settle for "close enough," when just a little precision and minimal complexity can lead to terrific results, and being passionate about cooking, I created perfectlycookedegg.com to share my recipes with you.

• perfectlycookedegg.com • Frédéric MILLIARÈDE-BESCH - Agence MIBE • Copyright 2025 • • • •

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