What does “mouillette” mean in French?

A mouillette is a finger of bread, usually buttered, made for dunking into the runny yolk of an oeuf à la coque. The word comes from mouiller, “to wet” or “to dip,” so it names the toast by what you do with it: a “little wetter.” It is a fixture of French (and Belgian) breakfasts and one of the first food words French children learn, long before they meet fancier kitchen vocabulary.

You cut your mouillettes, slice the top off the egg, and dip — the move itself is faire trempette (“to take a dip”). English calls the same strips “soldiers” because they line up like a parade; French keeps the dunking image instead. The writer Alphonse Daudet already used the word in 1868, so it is centuries old, not nursery invention.