Inspired by the thread below...
I have what I assume is a very minority preference for eggs where the white and yolk are both firm, but the yolk is orange, not bright yellow. In other words, the yolk is just barely firmly cooked, and no further.
I always called these medium boiled eggs, but a request for those usually yields firm white and very soft yolks. I understand the French mollet is similar, though perhaps I am wrong.
Anyone have a good idea on how to produce such a result?