{"id":64,"date":"2011-09-10T17:03:48","date_gmt":"2011-09-11T00:03:48","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=64"},"modified":"2011-09-10T17:03:48","modified_gmt":"2011-09-11T00:03:48","slug":"mollet-eggs-florentine","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/","title":{"rendered":"Mollet Eggs Florentine"},"content":{"rendered":"

Episode 118: Egg-ceptional<\/a>
\nRecipe: Mollet Eggs Florentine<\/strong><\/p>\n

Mollet, which means “soft” in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs — about 6 minutes total. The yolks are creamy and the whites less watery than in soft-cooked eggs. Then the eggs are shelled, leaving their shape intact. <\/p>\n

\"Mollet<\/a><\/p>\n

Serves 8<\/strong><\/p>\n

8 large eggs, preferably organic<\/p>\n

SPINACH<\/strong>
\n2 pounds spinach
\n3 tablespoons unsalted butter
\n2 teaspoons salt
\n1\/2 teaspoons freshly ground black pepper
\n1\/4 teaspoon freshly grated nutmeg
\n3 tablespoons grated Gruy\u00e8re or Emmenthaler cheese<\/p>\n

MORNAY SAUCE<\/strong>
\n1 tablespoon unsalted butter
\n1 tablespoon all-purpose flour
\n1 cup half-and-half
\n1\/2 teaspoon salt
\n1\/4 teaspoon freshly ground white pepper
\n1 large egg yolk
\n1 1\/2 tablespoons freshly grated Parmesan cheese<\/p>\n

Bring 4 to 6 cups water to a boil in a shallow saucepan (about 8 inches wide and 3 inches deep). With a pushpin or thumbtack, prick a small hole in the rounder end of each egg (this will help prevent the shells from cracking during cooking). Using a small sieve, lower the eggs into the boiling water, and let it come back to a simmer. Cook for about 6 minutes. Pour the water out and shake the pan to crack the eggshells. Cool thoroughly. <\/p>\n

Gently shell the eggs (to prevent breaking them) under cold running water.<\/p>\n

FOR THE SPINACH:<\/strong> Bring about 1\/2 inch of salted water to a boil in a stainless steel pot. Meanwhile, remove and discard the spinach stems. Drop the leaves into the boiling water and boil, covered, for about 1 minute, until wilted. Drain the spinach in a colander and immediately refresh under cold running water to stop the cooking and keep the color. Drain again, pressing on the spinach to extract as much water as possible.<\/p>\n

Put the spinach on a chopping block and coarsely chop.<\/p>\n

Melt the butter in a skillet over high heat and cook until it turns brown. Add the spinach, salt, pepper, and nutmeg, mix well with a fork, and cook for 2 minutes.<\/p>\n

Arrange the spinach in the bottom of an ovenproof dish large enough to accommodate the eggs. Arrange the cold eggs on the spinach, with a little space between them, and sprinkle the cheese on top.<\/p>\n

FOR THE SAUCE:<\/strong> Melt the butter in a heavy saucepan. Stir in the flour until smooth and cook, stirring constantly, for about 1 minute, until the mixture froths, without browning. Add the half-and-half, whipping constantly with a whisk, and bring to a boil, whisking constantly. Stir in the seasonings and continue cooking over low heat for 1 minute, stirring constantly with the whisk. Cool for 6 to 8 minutes.<\/p>\n

Preheat the broiler. Add the egg yolk to the sauce, whisking very fast and hard. <\/p>\n

Coat the eggs with the sauce and sprinkle with the Parmesan cheese. Place under the hot broiler (not too close, so the eggs have a chance to get hot inside) for 5 minutes, or until the sauce is nicely browned. Serve immediately. <\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Mollet, which means “soft” in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs — about 6 minutes total.<\/p>\n","protected":false},"author":5014,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36,3],"tags":[117],"coauthors":[],"class_list":["post-64","post","type-post","status-publish","format-standard","hentry","category-eggs","category-recipes","tag-mollet-eggs-florentine"],"acf":[],"yoast_head":"\nMollet Eggs Florentine | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mollet Eggs Florentine | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Mollet, which means "soft" in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs -- about 6 minutes total.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/\" \/>\n<meta property=\"og:site_name\" content=\"Essential Pepin\" \/>\n<meta property=\"article:author\" content=\"bayareabites\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-11T00:03:48+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/08\/mollet-egg-florentine400.jpg\" \/>\n<meta name=\"author\" content=\"Wendy Goodfriend\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wendy Goodfriend\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/\",\"name\":\"Mollet Eggs Florentine | Essential Pepin\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\"},\"datePublished\":\"2011-09-11T00:03:48+00:00\",\"dateModified\":\"2011-09-11T00:03:48+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/mollet-eggs-florentine\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Mollet Eggs Florentine\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\",\"name\":\"Essential Pepin\",\"description\":\"Jacques Pepin's Essential Recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/essentialpepin\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\",\"name\":\"Wendy Goodfriend\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/image\/b12f4accea1a9681e83cc5dca87af7ff\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"caption\":\"Wendy Goodfriend\"},\"description\":\"I was the Senior Digital Producer for KQED Food up until July, 2018.\u00a0 Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! 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