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One of the best way to cook hen's eggs is "sur le plat" in an oven. The white stays more creamy than if you use a frying pan. The eggs are cooked from both sides and in a more gentle fashion than by underneath heating.
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| The ingredients: large egg (70g) and 5g of butter. |
Pre-heat the oven at 220ºC.
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| Put the butter in a small ceramic cooking dish. Put in the oven until the butter melts and spread it around. |
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| Take the dish out of the oven. Break an egg in the dish. Salt the white of the egg (not the yolk). |
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| Put the dish back in the oven for 7-9 minutes depending on how you like your egg to be cooked. Add some pepper from the mill on the yolk. Serve with toasted bread. |
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