Soft Boiled Eggs With Watercress And Walnut Ricotta Crostini Recipes

PERFECT BOILED EGGS

Steps:

• Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
• Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
• Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.

SOFT-COOKED EGGS

Steps:

• With oven rack in lowest position, heat oven to 200. Bring 10 cups water to boil in heavy, covered one-gallon Dutch oven. Remove lid, and with slotted spoon lower eggs quickly into water two at a time. Turn off heat, and replace lid. Set timer for 10 minutes. For a firmer egg, leave eggs in water 2 minutes more.
• Fill a gallon bowl with very cold water, and set aside. Place 4 small bowls or wine glasses in oven to warm. Two minutes before eggs are done, toast bread, and butter it. Tear toast into small pieces, and place in warm bowl. If using wine glasses, serve toast on side.
• When eggs are done, transfer them quickly with slotted spoon to bowl with cold water. After 5 seconds, remove eggs to a few thicknesses of paper towel.
• With a small sharp knife, strike quickly through shell lengthwise. Drizzle yolk from shell onto toast in bowl or into cocktail glass. Scoop out white with spoon. Repeat with remaining eggs, using two for each serving. Sprinkle eggs with salt and pepper, and serve.

SOFT-BOILED EGGS WITH WATERCRESS AND WALNUT-RICOTTA CROSTINI

Steps:

• In a large heavy skillet, melt two tablespoons of the butter over medium heat. Add the bread slices and toast, turning occasionally, until both sides are well browned, 3 to 4 minutes. (Reduce heat as needed to prevent scorching.)
• Remove the bread and add the remaining tablespoon butter to the skillet. Add the walnuts and toast them, stirring, until lightly browned, about 3 minutes. Transfer walnuts to a food processor and let cool. Add ricotta, 1 tablespoon lemon juice and .5 teaspoon each salt and pepper. Pulse just until well combined.
• Place the eggs in a small saucepan and cover with lukewarm water. (Hot water on cold eggs will crack the shells.) Over high heat, bring the water just to a boil. Immediately turn off the heat, cover the pan and let stand for 2 minutes. Transfer the pot to the sink and run cold water over the eggs for about 30 seconds. Peel the eggs under cold running water
• In a bowl, toss watercress with the remaining tablespoon lemon juice and salt and pepper to taste. Spread walnut ricotta evenly over the toasts, then top with watercress. Place 1 egg on each toast and grind pepper on top. Using a small, sharp knife, gently cut each egg open to break the yolk, letting it run down to dress the watercress. Drizzle with oil, if using, and serve.