Mollet — soft in French — eggs have a similar consistency to poached eggs, but are cooked while still inside the shell. A soft boiled egg with a creamy yolk and a slightly firm white.
Place 1 room temperature egg into a pot of simmering water. Cook for 6m until soft boiled
Transfer the boiled egg to an ice bath
Peel the egg. The mollet egg is ready
Yield 1 portions