mollet eggs -- whites firm, yolks runny

Eggs with the whites firm and the yolks runny are delicious in themselves, and they make a wonderful ingredient in all kinds of dishes.  In French they're called mollet, rhymes with Ole!

Choose a pot with a lid into which your eggs will fit comfortably. Take the eggs out of the refrigerator, put them in the pot, and put in enough cold tap water to cover them, but not more. If the eggs float (that means they're old), put in enough water so that only a dime-sized area of each egg is above the water. (Old eggs aren't ideal, but supermarket shoppers have to learn to live with them.)

Set your kitchen timer to 6 minutes but don't start it, get a good book, and stand over the stove.

Bring the water to a full boil. The very second it reaches the boil, turn the flame off, clap the lid on the pot, and start your timer, all in a fraction of a second, one-two-three.

Now you don't need to stand over the pot, but don't stray far.

Instantly when the timer goes off, pour the hot water away and run cold tap water over the eggs till they're cool to the touch. Voila, oeufs mollet.

These directions work perfectly for U.S. size Large eggs taken directly from my refrigerator. What might be different in your kitchen? The size of the eggs, the temperature at which you keep your refrigerator, your altitude -- possibly the age of the eggs matters as well, although I'm not sure about that. So you may have to adjust the time downward as low as 5 minutes or upward as high as 7 minutes. But once you find your your correct time, you'll be able to count on it forever after, as long as you don't move or get a new chicken.