Oeufs Mollets

If, like me, you find attractively turned out poached eggs difficult to make successfully, turn your attentions to the œuf mollet. Oeuf mollet is the French culinary term for a shelled soft-boiled egg, with the white delicately firm and the yolk deliciously runny. To make œufs mollets, boil the eggs as usual, but for 5 minutes only. Then put them in cold water for 5 minutes before removing the shells carefully under cold water. If eggs are not to be used at once, put them back in the cold water. If they are to be served hot, reheat them in hot, slightly salted water, or in hot chicken stock or milk. Oeufs mollets may be served in any of the following recipes for poached eggs.