Œuf à la coque

Un œuf à la coque est un œuf cuit brièvement dans sa coquille, de façon à garder le jaune liquide et le blanc seulement légèrement pris.

An œuf à la coque is a soft-boiled egg cooked briefly in its shell, with a runny yolk and slightly set white. It’s a classic French breakfast staple, served in an egg cup with bread sticks for dipping.

What it is

An œuf à la coque is an egg that is cooked in its shell for only a few minutes, so the white is just firm enough to hold shape while the yolk stays liquid. It is traditionally eaten from a small cup called a coquetier, often with buttered toast strips called mouillettes.

How to prepare it

The standard method: bring water to a boil, gently lower in the egg, and cook for about 3 minutes after the boil resumes. Remove, tap off the top of the shell, and serve in an egg cup with salt, pepper, and mouillettes. Small adjustments may be needed depending on egg size and starting temperature.

Canadian usage note

In Canadian French, the term œuf à la coque is sometimes used interchangeably with œuf mollet, though this isn’t universal. The distinction matters because egg-cooking terminology can vary by region, and the two dishes are technically different: mollet has a slightly firmer white.