"Mollet" comes from the French word for "soft." It is a soft-boiled egg, boiled for 5 minutes and then peeled. Like a poached egg, the white is firm and the yolk runny and creamy. The difficulty for the egg not to break is in the peeling of the shell.
The best technique I found is to boil the egg for 5 minutes - use a timer. Then remove carefully from the hot water and put in ice water to stop the cooking process. Then in a bowl put 2 parts warm water and 6 parts white vinegar. The effect of the vinegar is to decalcify the shell, creating a very soft membrane that is easy to peel. The point is to make an egg that looks like a hard boiled egg, but when cut the yolk runs, and when peeled it doesn't break. This type of egg, when it doesn't break can be used as garnish, finished in different ways, and even deep fried. It can be served cold or warm. If you want to serve it warm, place in a bowl of warm water.
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