Eggs Mollet

Eggs Mollet

Mollet, which means โ€œsoftโ€ 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 โ€” 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.

Mussels with White Wine, Shallots and Parsley

Mussels with White Wine, Shallots and Parsley

How To Make Homemade Bone Broth

How To Make Homemade Bone Broth