Œuf moulé is a classical French preparation in which an egg or egg mixture is cooked gently in a small mould, usually in a bain-marie, then unmoulded for service. The mould may be buttered and lined or garnished with ingredients such as herbs, ham, mushrooms or truffle. The exact preparation depends on the recipe.
Prepare the mould so the cooked egg releases cleanly, add the egg or seasoned egg mixture, and cook gently in a water bath. Moderate heat helps set the egg without toughening it. Cooking time depends on mould size, filling and the desired texture; verify that the preparation meets the kitchen’s food-safety requirements.
Example: an individual œuf moulé may be prepared in a buttered dariole mould with herbs or finely chopped mushrooms, then turned out onto a warm plate.
Related term: œuf cocotte is an egg baked in a small dish or ramekin and commonly served in its cooking vessel.
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