Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.
This easy method of slow boiling will result in the perfect poached egg. OK they may actually be called coddled eggs, but it just doesn’t sound as appetizing. I believe this recipe first appeared in David Chang’s Momofuku cook book. Yes I have written 2 of his recipes in as many days but what can I say, the man is a genius. The premise behind this methods is that the slow and low heat does not shock the delicate egg proteins like high heat would, therefore resulting in perfectly smooth and tender whites with an equally gooey yolk.
These eggs are great to eat right out of the pot. But what makes them extraordinary is that you can make them ahead of time, refrigerate, and re-warm by soaking the eggs in hot tap water for a few minutes to warm them through, making these an impressive breakfast item if you have guests. Whoa, how did you whip up perfect poached eggs for 8 in 3 minutes???
You will need:
Pot large enough to accommodate the amount of eggs you are cooking
Steamer rack (but don’t fret if you don’t have one I have made these eggs without one with no problems)
Water enough to cover the eggs
Thermometer (this will make life much easier but you can accomplish this without one)
For an alternate method you can do without the pot and use a slow cooker
1. Turn your burner on to high
2. Fill your pot with water, insert steamer rack.
3. Wait for the water to get up to 140 degrees fahrenheit. If you do not have a thermometer, the water will begin to steam and tiny bubbles will appear at the bottom of the pot.
4. Turn heat off (people with gas stoves will have a much easier time of managing an even heat and may wish to turn it down to low rather than completely off). Alternative method: if you wish to use a slow cooker, at this point transfer the water to your crock and turn it on to low.
5. Insert eggs.
6. Let slow boil for 45 minutes trying to maintain the 140 degrees at all times. If it gets too hot you can add ice cubes, too cold and you can add hottest tap water. For those with an electric stove top burner, you can turn your burner back on to low after the first 15 minutes.
To serve, crack the egg as if you were cracking a raw egg, not like peeling a hard boiled egg. If you are using this recipe to make eggs benedict or a dish that requires the egg to be a bit dryer, crack the eggs onto a paper or tea towel to soak up any extra moisture.