slow poached eggs
Last month I picked up David Chang's Lucky Peach mag, and was inspired to try my hand at slow poached eggs. I've been meaning to try this since he published the Momufuku cookbook. I've been aiming for approximately a 62 - 63 deg C egg, which I've gotten pretty close to using my lowest burner and a pot of water in my dutch oven. When the temp starts to creep a little too high on me, I shut it off and the DO holds it temp for at least 5 min before I need to kick the burner back on. So now that I've got the technique down, I've been using poached eggs with all kinds of things. Chicken fried rice, cheesy grits, steel cut oatmeal, on top of english muffins, etc. I can even take the egg to work, and crack it on top of left overs. Has anyone else tried this technique at home, and how have you been using them?
I first cooked eggs using this technique a couple of years ago although I find it easier to maintain the water temperarure at 145° f ; )
I call them soft cooked eggs because I've always considered 'poached' eggs to be simmered in water without the shell. Anyway, we have eaten the in the manner you suggest as well as cracked on top of a thick soup such as a sausage lentil soup that I make. Really, we use them much like regular poached eggs. The beauty of these eggs is that they can be cooked and then held in the refrigerator for a time and then to bring them back up to temp I just get a mug of water boiling in the microwave and then put one of the cooked eggs into the hot water for 2 minutes. We gave found that sometimes the whites can be a little undercooked so I crack the egg ontp a slotted spoon and wipe it off a little with a paper towel. We have not made these in a while, thanks for reminding me.