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Oeufs Mollets, Durs, Et Pochés
Soft-and Hard-cooked Eggs
Appears in
By Alma Lach
Published 1974
A perfectly cooked soft egg has dignity and character. It has a tasty solidified white with a hidden yellow sauce within. A perfectly cooked hard egg is firm, but not rubbery. The white cuts like butter and the yolk crumbles like a moist cake. Both eggs can stand on their own, or become a part of other recipes.
To boil an egg is not to boil it, but to cook it in water just below the boiling point at a temperature of about 210 degrees. This condition we refer to as a simmer. I have used the word boil to denote cooking eggs in their shell in water brought to a boil and then reduced to a simmer.
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