Eggs Mollet

Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Plunge as many eggs as desired into a saucepan of boiling water and maintain the water just below simmering for five or six minutes, depending on the size of the eggs. The whites should be set and the yolks still runny.

Cool the eggs immediately by plunging them in