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Ingredients

• 8 Large Eggs (room temperature, used for all eight preparations)
• 2 tablespoons Unsalted Butter (for low‑heat frying and omelette)
• 1 tablespoon White Vinegar (helps poached egg keep its shape)
• 2 tablespoons Mayonnaise (base for the creamy egg‑yolk sauce)
• 1 teaspoon Dijon Mustard (adds tang to the egg‑yolk sauce)
• 1 pinch Paprika (for subtle smoky flavor in the sauce)
• to taste Salt
• to taste Black Pepper
• 4 slices Bread (sliced) (for serving soft‑boiled egg as a sauce on toast)
• 4 liters Water (for poaching, boiling, and soft‑boiling eggs)
• 2 liters Ice Water (for shocking boiled and soft‑boiled eggs)

Instructions

1. Gather & Prep Ingredients

   Bring all eight eggs to room temperature, measure butter, vinegar, mayo, mustard, paprika, and set out bread slices. Fill a large bowl with ice water for later use.

   Time: PT5M

2. Low‑Heat Fried Egg – Base

   Place the non‑stick skillet over low heat and add 1 tablespoon butter. Let it melt without browning.

   Time: PT2M

   Temperature: Low

3. Cook Egg Gently

   Crack one egg into the skillet. Cook until the whites are set but the yolk is still slightly runny, about 2 minutes.

   Time: PT2M

   Temperature: Low

4. Steam‑Cover Finish

   Cover the skillet with its lid for 30 seconds. The gentle steam finishes the white without flipping, leaving a runny yolk and crisp edges.

   Time: PT30S

   Temperature: Low

5. Prepare Poaching Water

   In the saucepan, bring 2 L of water to a gentle simmer (small bubbles). Add 1 tablespoon white vinegar.

   Time: PT3M

   Temperature: Medium

6. Poach Egg

   Create a gentle whirlpool, slide a second egg into the center, and poach for exactly 3 minutes. Remove with a slotted spoon and set aside.

   Time: PT3M

   Temperature: Medium

7. Hard‑Boil Eggs

   Place three eggs in the same saucepan, bring water to a rolling boil, then turn off heat and cover. Let sit for 12 minutes.

   Time: PT12M

   Temperature: Boiling

8. Ice‑Shock Hard‑Boiled Eggs

   Transfer the hard‑boiled eggs immediately to the ice water bowl for 2 minutes to stop cooking.

   Time: PT2M

9. Soft‑Boil Egg for Toast

   Bring a small pot of water to a boil, lower the heat, and gently lower the remaining egg. Boil for 1½ minutes, then plunge into ice water for 1 minute.

   Time: PT2.5M

   Temperature: Boiling

10. Toast Bread

    While the soft‑boiled egg cools, toast four slices of bread until golden brown.

    Time: PT2M

11. Make Egg‑Yolk Sauce

    Peel the soft‑boiled egg, separate the yolk, and mash it in a mixing bowl with 2 Tbsp mayonnaise, 1 tsp Dijon mustard, a pinch of paprika, salt and pepper. Stir until smooth.

    Time: PT2M

12. Folded Omelette

    Wipe the skillet clean, melt the remaining 1 Tbsp butter over medium heat. Crack the last egg into the pan, let the whites set (≈30 seconds), then fold the egg over itself to create a half‑moon shape. Cook another 30 seconds.

    Time: PT1M

    Temperature: Medium

13. Plate & Serve

    Arrange the low‑heat fried egg, poached egg, sliced hard‑boiled eggs, toast topped with the egg‑yolk sauce, and the folded omelette on a plate. Sprinkle a final pinch of salt and pepper.

    Time: PT1M

Nutrition Facts

Calories

610

Protein

24 g

Carbohydrates

30 g

Fat

45 g

Fiber

2 g