Oeufs Mollets

Cooking a perfect soft boiled egg, known as an “Oeufs Mollet” is a tricky affair.  You want the white to be set, but the yolk to be deliciously runny.  Runny whites or hard yolks just don’t satisfy.    In the past, I have always taken the time to bring the eggs to room temperature to avoid having the shell crack when the cold egg is lowered into boiling water…time consuming if you want an egg right now.  Here is a method that I found in one of Julia Child’s cookbooks that works flawlessly for me every time.



  • Eggs
  • Water


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.

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

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

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.
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