Eggs Mollet

Mollet, which means “soft” in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs — about 6 minutes total. The yolks are creamy and the whites less watery than in soft-cooked eggs. Then the eggs are shelled, leaving their shape intact.

The yolks are creamy and the whites less watery than in soft-cooked eggs. Then the eggs are shelled, leaving their shape intact. Refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs.

Ingredients

• eggs

Note

Have a safety pin handy!

Directions

1

Bring a small saucepan of water to a boil on high heat. Set a kitchen timer for 6 minutes (don't press start yet!)

2

Using a safety pin, poke a hole into the rounded edge of the egg. Lower the eggs one at a time into the boiling water with a slotted spoon, careful not to drop it too quickly.

3

Immediately turn down the heat to medium-high and hit start on the kitchen timer.

4

Once the timer goes off, dump out the hot water and shake the pan around to crack the shells. Cover the eggs with cold water and let cool.

5

Under a thin stream of water, carefully peel the eggs.