How to Make Mollet Eggs

When I first came across this technique for making mollet eggs, it was from chef Jacques Pépin. This version of eggs are a cross between soft-boiled and a poached egg. The white part of the egg is soft-boiled, but the yolk is creamy. When I took a bite from it, I knew I would be adding this to my repertoire. I think this method should get more attention, because it's so delicious, but so easy to make.

Recipe video tutorial below:

First, you want a shallow pan. About 8x3". Fill it with 4-6 cups of cold water and get it to a boil.

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You'll need a sieve.

Next, you want to push a thumbtack or push pin to create a tiny hole in the rounder side of the egg.

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Lower the eggs into the boiling water and cook at a simmer for 6 minutes. Pour out the water and move in the pan to slightly crack the egg shells. Let them cool thoroughly.

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Once they're cool, shell them under cold running water and place them in a bowl of cold water until ready to serve.

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Season & enjoy!

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