Oeuf a la coque, a French classic!

Got (very) fresh eggs? Try "Oeuf a la Coque" or soft boiled eggs the French way.
There is in France a little stand for the soft boiled egg called "coquetier". I have improvised these elsewhere with ... napkin rings. Or find your own invetion, walking around the house and opening kitchen cabinets for ideas. Place them on a small plate.
Then do the "mouillettes" or bread sticks - I always indulge into buttering them, and so more so that I had fresh home made butter from the farm (see post below).
Boil water, place very carefully the eggs, and let boil 3 minutes. Remove from the water, place on the "coquetier", cap off the egg, and eat!
Eggs should not come out of the fridge, because they can break when you put them in boiling water.