Soft-boiled eggs in the shell (oeufs a la coque)
- 4 large eggs
- Coarse salt and freshly ground pepper
Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.step 2
combine sugar and cornstarch in a small saucepan;gradually whisk in 1/2 cup water,orange juice and lemon juice until blended.step 3
Bring sugar mixture to a boil, whisking constantly, over medium heat. Boil,whisking for one minuitstep 4
pour mixture over fruit,tossing gently to coat.Cover and chill for 4 hours.