Œufs Mollets

Poached eggs are not easy, by any standards, to make successfully. I often prefer to use œufs mollets in recipes that call for poached eggs. An œuf mollet is the French culinary term for a shelled soft-boiled egg with the white delicately firm and the yolk deliciously runny. Cook œufs mollets as boiled eggs, but for 6 minutes only. Shell carefully under cold water.

Any French chef will tell you that certain egg dishes served with a special sauce or garniture require a poached egg, and that there are others which require an œuf mollet. As a matter of fact, these are practically interchangeable. So if, as I do, you find difficulty in preparing poached eggs, then by all means use shelled soft-boiled eggs instead.