Comments on: Oeufs Mollets Estragon

By: The Culinary Student

The Culinary Student — Mon, 21 Feb 2011 18:24:33 +0000

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm…

There are few things that are more satisfying than a simple egg yolk oozing seductively over perfectly crisp toast.

Your photo qualifies as food porn. Nicely done! =)

By: Nicci

Nicci — Thu, 30 Dec 2010 17:17:54 +0000

I meant to write months ago, but I love this dish. Simple, delicious, and beautiful.

By: ivolga

ivolga — Mon, 23 Aug 2010 16:40:18 +0000

Thanks big for your recipe! Very useful and original dish for the Russian person. I do it with a basil.

By: Jen

Jen — Wed, 26 May 2010 04:11:44 +0000

Hi Cheryl! Thanks for commenting! It is *super* delicious and so easy. I was talking to my sister the other day about this recipe and she didn’t believe me that the whole thing could be prepared in 15 minutes or less…. but it can! Also, the mollet/coddled eggs are easier to work with than you’d expect, and I can think of al sorts of things to do with them

By: Cheryl

Cheryl — Wed, 26 May 2010 04:01:29 +0000

This is going on my must eat this weekend list! It looks amazing. If I wasn’t fresh out of eggs, I’d go make this right now. Even though it is 9:01 p.m. :)

By: Jen

Jen — Thu, 29 Apr 2010 23:01:09 +0000

Kasey – I hope you enjoy it! I started using tarragon with eggs after reading a few books on french cooking. The french seem to be just wild about tarragon… On an totally different note, I just heard that Omnivore Books sells farm-fresh eggs from the owner’s neighbor somewhere in Marin County! I am going to have to check that out since I am always searching for eggs with orange/golden rather than yellow yolk…