Jacques Pépin: Mollet Eggs

Jacques Pépin demonstrates how to cook eggs in an immersion circulator.

Jacques Pépin demonstrates how to cook eggs in an immersion circulator.

Read the transcript of this video
This is enough mollet. We call mollet. It means soft in French. It's like a soft, it's like a poached egg. It should have that texture here in the center and that's cooked like six minutes. But instead of cooking as a poached egg, you cook it just like hard cooked eggs but for six minutes.
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Jacques Pépin: Mollet Eggs


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