A photographer's journey: learning how to cook and discovering honest real food and its effect on obesity and his diabetes .....
Wednesday, June 1, 2011
Mollet - the perfect soft yolked egg
gooey, succulent rich orange healthy yolks
Everyone claims to have the secret to cooking the perfect egg. Working years to perfect their eggy-weggs into nirvana perfection. Let me set the record straight- this took only 6 minutes before I recognized NIRVANA- So if you may, let me introduce to you the creamy rich orange yolk of the 6 minute Mollet.
Hard boil eggs have soild yolks and soild whites, boil them too long and you have rubbery whites. Soft boiled eggs have runny yolks and runny whites. Mollets, have soild whites and thick rich creamy deep orange yolks from pastured eggs, of course, from hens that roam and fed under the sky, eat bugs and cluck happily in the sunlight.
Three eggs warmed to room temperature – a warm bowl of water for a few mins will take the chill of them. (keeps them from cracking in the water- and if they do- no big deal the inside is still near perfect.)
Do you see the "Duck"?
Salt a pot of water then boil it to a nice roll.
Set eggs in water with a wooden spoon or tong.
Reduce heat to medium without losing much of the boil
Time eggs for 6 minutes. Pull early not late for the drain.
Drain water and rattle the eggs in the pot to gently crack the shells,
add cold water, drain add cold water and a handful of ice.
The crack in the shells will allow the cold water to seep between the shell and the membrane to facilitate easy peeling of the egg. Old eggs (supermarket) peel easy. Farm fresh eggs do not. The slight crack makes all the difference in the world
Let chill for 2 to 3 minutes, then peel and serve, so they are still warm.Add salt, a friend and you are set. Where’s that avocado?