Soft-boiled eggs out of shell (oeufs mollets)


  • Eggs
  • Water


    step 1

    Bring a pot of water to a boil. The pot should be large enough so that when you add your eggs, the water will continue at a boil. I recommend doing no more than about 8 eggs at a time.

    step 2

    Take the eggs from the refrigerator and prick each on the large end with a thumbtack.

    step 3

    Using a slotted spoon, lower the eggs into the rapidly boiling water.

    step 4

    Cook the eggs for exactly 6 minutes. Drain the water from the pan, move it to the sink and run cold water from the tap over the eggs. Peel and eat while they are still hot or peel, chill and reheat the eggs by dipping in boiling water when you are ready to serve.