home

table of contents

Basic Professional French Cooking

Oeufs à la Coque, Mollet, Dur

Procedure

Eggs should be room temperature. Cover with cold water, bring to a boil and lower immediately to a simmer. Cook for:


    3 minutes - Oeufs Coque (soft)

    5 minutes - Oeuf Mollet (medium-soft)

    8 minutes - Oeuf Dur (hard)


Serve soft cooked eggs right away. Cool hard-cooked eggs in ice water until completely cool to ensure they do not overcook, and to make them easier to peel.

basic techniques

On www.melaniff.com since 2016

session 6

eggs & cheese

Boiled Eggs - soft, medium-soft, hard