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.
