I'm reminiscing my time in Eidfjord last month. The B&B served this, and I want to do it again. Temperature and timing are key to achieve the yogurt texture of the yolk - perfect to stick through and capture it on a toasted buttered country bread. More or less five and a half minutes in boiling water, trusting your instincts. You need a demitasse spoon to scrape up the whites on the sides and at the bottom. Before you eat, ready some salt and pepper, raisins and olives, cheese, fruits as chasers. It's not a heavy meal. What you'll feel, instead, is you're on travel and in another part of the world ... like Norway. Across where I had stayed was a lake that seemed to had run aground, carrying the weight of a mountain. I had a conversation with a guy from Denmark (a musician; he drove all the way) staying at the nearby campsite, adjacent to the running stream. Foreignness of place becomes familiar. Nature has universal elements. So as people. So as travel. So as food.
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