Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook
Soft and creamy Mollet Eggs Florentine make a perfect and easy breakfast or lunch that Jacques shares with his best friend Jean-Claude in the program’s open. He continues with an egg theme featuring Eggs In Ramekins, Eggs En Cocotte and Scrambled Eggs In Bread Cases With Candied Oyster Mushrooms. Finally, he demonstrates how to make various omelets: a classic Fines Herbs Omelet, an American Mushroom Omelet and a Flat Potato Omelet.
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
Whisking scrambled eggs almost continuously as they begin to set allows only the smallest possible curds to form, producing the creamiest mixture. To prevent the eggs from overcooking once they have reached the proper consistency, a portion of reserved uncooked eggs is stirred in with cream at the end.
In this omelet, which is flat, not rolled, the eggs serve as a binder for thinly sliced potatoes and onions, which are first sautéed, then covered with thin slices of tomato.