Poached eggs used to crop up everywhere, but the current trend is for what the French call the oeuf mollet : a six-minute boiled egg. With a firm white and a slightly runny yolk, it has the perfect texture for a salad. Much is made today of preparing eggs by the sous vide method: The eggs, submerged in water at 62 to 65 C, cook slowly for an hour or so. But I prefer this much quicker approach for a similar texture, as does chef Johanna Ware. At her stylish restaurant, Smallwares, in Portland, Ore., she made this six-minute egg as an hors d'oeuvre, split in half and served as finger food; I in turn have adapted it for a salad. While Ware coated hers in panko and then deep-fried them, this isn't necessary. Another option is to garnish the salad with shaved Parmesan.