Gather the ingredients. Fill ¾ of a saucepan with water and bring it to a boil. Cut the bread into thin long square slices ( les mouillettes)
To avoid cracking, make a little hole in the eggshell with a needle.
Then, put the egg into the boiling water for 3min if the egg is at room temperature, about 3,5 min if it is cold from the fridge.
when the time is up, take it out, then place it on a stable stand.
Start slowly craking the shell from the top, by knocking on it.
Peel the shell of the top, maximum until the middle. Then you open it with a spoon and start to take the white from the top until you reach the yolk.
Now it is time to dip the bead and savor your egg from the shell. Et voilà!