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 8×3″. 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!

MORE GREAT RECIPES:

• Sfouf (Lebanese Turmeric Cake)

• Lebanese Lentil Soup Recipe

• Easy Air Fryer Chicken Burgers

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Mollet Eggs

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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.

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