*** Soft-Cooked Eggs - Soft cooked, mollet, or cooked with creamy yolk

• Eggs!

Put cold egs in a pan in one layer, cover them with water by about 1 inch, and put the pan over high heat. When the water reaches a full boil (at least 209 F/98 C). Cover the pan, remove it from the heat, and follow the directions below for your preferred doneness.

True soft-cooked, with loose white: 90 seconds - cut off top and eat immediately.

Soft-cooked with set white and molten yolk: 3 minutes - cut off top and eat immediately.

Mollet, white and outer yolk set, inner yolk molten: 5 to 7 minutes - serve immediately or chill in ice bath for 10 minutes and store in an airtight container in refrigerator up to 2 days

Fully cooked but creamy, spreadable yolk: 9 minutes - serve immediately or chill in an ice bath for 10 minutes and store in an airtight container in refrigerator up to 2 days