Mollet Eggs
When I first came across this technique for making mollet eggs, it was from chef Jacques Pépin. This version of eggs is a cross between a 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.
HOW TO MAKE MOLLET EGGS
- First, you want a shallow pan. About 8x3". Fill it with 4-6 cups of cold water and bring it to a boil.
- 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.
- 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.
- Once they're cool, shell them under cold running water and place them in a bowl of cold water until ready to serve.
- Season & enjoy!
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Mollet Eggs
Instructions
- First, you want a shallow pan. About 8x3". Fill it with 4-6 cups of cold water and bring it to a boil.
- Next, you want to push a thumbtack or push pin to create a tiny hole in the rounder side of the egg.
- 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.
- Once they're cool, shell them under cold running water and place them in a bowl of cold water until ready to serve.
