Oeufs Mollet

To cook a mollet egg it should be chilled and pierced before being plunged into boiling water and simmered for exactly 5 minutes for a standard 60g egg. Stop the cooking by placing the egg under cold running water for several minutes. Shelling requires care and patience and is easier if done under cold running water. The whites are firm but can split, so my trick is to line an egg carton with cling wrap and stand the eggs up in it to support their form and then chill until needed. To make a dish of hot mollet eggs, simply reheat them in simmering water for 1 minute and pat dry.