Hi,

In a previous posting, I wrote about the soft egg that was coated in breadcrumbs and fried...it was rather neat to see.  Well, you know me, I just had to try this for myself. 

The part where I had to boil the eggs for exactly 5 and 3/4 minutes was pretty easy!  I didn't even have any trouble peeling the shells off of the eggs, either.

When I needed to coat the egg with the crumbs, I should have gone back to read the recipe again, because I didn't dip it in an egg wash to help the crumbs stick.  (I thought I would put some mustard on it and then roll it in the crumbs.)  My first egg lost all of the breadcrumb coating while in the hot oil.  All was not lost however...the egg was still good.

What a mess!

After rereading the directions, more carefully this time, the coating stayed in place.  

See,  the coating is still on the egg!

I put my egg on top of a salad instead of a mushroom sauce, mainly because, I didn't have any mushrooms, but I did have all the fixings for a salad.  It was very tasty.

Mmmmmmmmm,  good!

I love an arugula salad with an oil and vinegar dressing, also with some carrots and croutons.

Egg is almost gone, still one piece hanging in there.

Here's a good ending....sopping up the extra dressing with bread.

Those of you who love salads, will like this one.  The creamy yolk mixes with the greens and the dressing to create a richer taste.  The breading and frying of the soft-boiled egg adds a mysterious allure to the presentation.  Food for thought.......

P.S.  I bought these white plates and bowls in 1981 at the Migros supermarket in Geneva, Switzerland where I lived for three years.   Each time I shopped there, I would buy more until I had a large set of 12 of all the pieces.  I still like their simplicity....they have served me well.


Enjoy!

Mem