Soft Boiled Wild Gull’s Egg with Asparagus
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- 00h 05 Prep time
- 00h 15 Cook time
This simple dish brings together two of spring’s absolute gems. Wild gull’s eggs are a delight to cook with and eat. The rich yellow yolks bring colour to any plate and are deep and silken in the mouth. With asparagus spears playing soldier to the soft boiled egg, this is a perfect grown up spin on a childhood favourite. Serve either as a simple starter al fresco or tuck in at a leisurely weekend brunch. You can’t go wrong.
- Bring two pans of water to the boil, one heavily salted.
- In the non-salted pan cook the eggs for three and a half minutes. Once done, remove the eggs from the pan and place immediately in a bowl of iced water to halt the cooking process.
- Remove the asparagus from the water when they are tender yet retain their colour and bite. Toss in a knob of and season with salt. Serve the asparagus alongside the eggs.