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perfectly cooked whole egg

zboni Sep 28, 2012 04:52 AM

Had a salad lyonnaise in a restaurant in Chicago last week and on top was this perfectly cooked whole egg. It looked like a hard boiled egg, but when you cut into it, the yolk just oozed out over the salad and was unbelievably good. The white was fully cooked, no yucky stuff. It was just amazing. I emailed the restaurant to ask how they did it, but they're not answering. Any hints out there?

  1. j
    jvanderh Oct 5, 2012 11:58 PM

    I couldn't be without a drop-in egg timer like this: http://www.amazon.com/Norpro-Egg-Rite...

    And I agree that soft boiled (or soft simmered/coddled) is what you're looking for. Just make sure you note what size egg you're using. It seems to be configured for large eggs. Even with a large egg, I go one notch less than soft boiled unless I am going to cool it in ice water rather than tap water. For an extra large egg, add a notch to whatever you'd do for large, and subtract a notch for a medium egg.

    1. Cynsa Sep 28, 2012 05:23 PM

      perfectly cooked whole egg with Ramen

      there's the slow poached egg

      or onsen tamago

      1 Reply
      1. re: Cynsa
        zboni Sep 29, 2012 09:00 AM

        Thanks! I will try it.

      2. z
        zboni Sep 28, 2012 12:13 PM

        Thank you all for your suggestions. I will try a number of them and see which works.

        1. j
          janniecooks Sep 28, 2012 09:01 AM

          Salad Lyonniase typically is topped with a poached egg. It's not complicated, no special equipment required, just a fresh egg, poached. Google can provide lots of links for the salad and for poaching eggs properly.

          3 Replies
          1. re: janniecooks
            wattacetti Sep 28, 2012 09:34 AM

            That was my original thought but the OP wrote that it looked like a hard-boiled egg. Poached eggs have a different shape.

            1. re: janniecooks
              zboni Sep 28, 2012 12:13 PM

              It wasn't poached. It looked like a hard boiled egg, but with a soft center. YUM!

              1. re: zboni
                janniecooks Sep 29, 2012 12:38 AM

                You know what, you are both right that I did overlook the phrase "looked like a hard boiled egg" in the original post, and instead focused on the thread title. I'd retract my post now if I could! Thanks for pointing it out to me.

            2. ipsedixit Sep 28, 2012 07:41 AM

              You're describing a "soft-boiled egg"

              There are all sorts of scientific ways to make sure you get the precise temp and time to do this, which you can read about here: http://www.seriouseats.com/2009/10/th...

              But to make life simple and to cook like a true "cave man" just bring a pot of water to boil, drop in your egg, immediately reduce your heat to low, cover your pot and let it simmer for about 4 minutes. Remove egg, then shock it in cold water (for easier peeling). And, voila, soft boiled eggs.

              5 Replies
              1. re: ipsedixit
                Harters Sep 28, 2012 07:49 AM

                Isnt that exactly what I said?

                1. re: Harters
                  ipsedixit Sep 28, 2012 07:52 AM

                  Yeah, but it sounds better in American. :-)

                  1. re: ipsedixit
                    Harters Sep 28, 2012 08:27 AM

                    Oh, yeah, I see what you mean :-0

                    The OP will probably understand you better than me writing in my northwest England accent.

                    1. re: Harters
                      KSlink Sep 28, 2012 09:37 AM

                      SHUT YOU you two, you are both too damn funny!!!!

                2. re: ipsedixit
                  Bkeats Sep 28, 2012 08:51 AM

                  could have been a sous vide egg.

                3. h
                  Harters Sep 28, 2012 07:12 AM

                  Isnt the OP just describing a plain old ordinary boiled egg?

                  Put in a pan of cold water, bring quickly to boil and then reduce to a simmer for 4 minutes. You should have a perfectly cooked white and a soft yolk. Obviously you need to exercise more care peeling than if it was hard boiled.

                  1. t
                    trewq Sep 28, 2012 06:19 AM

                    I have cooked eggs like that. What you need to do is bring a pot of water to boil. When it is boiling you take a cold egg out of the fridge and gentle lower it into the boiling water and let it cook for 7- 8 minutes. At first i thought that goes against everything I've been taught but it works.

                    1. roxlet Sep 28, 2012 05:45 AM

                      I think you'll have to experiment a bit, but this is what I think-- put your egg into a pot with water to cover, and when it comes to a boil, shut it off, and leave it for about 8 minutes, run under cool water and peel the egg. I would look at the degree of softness of the yolk at that point, and then add or subtract time in 30 second intervals until you find the degree of softness in the middle that you want.

                      1. w
                        wattacetti Sep 28, 2012 05:26 AM

                        Controlled time and temperature with a circulator would be my guess. Martin Lersch over at Khymos has two articles on making the perfect egg.

                        1 Reply
                        1. re: wattacetti
                          Coogles Sep 28, 2012 08:50 AM

                          A circulator would be the most fool-proof and consistent method. There is a good demonstration of the differences small changes in the bath temperature have on the finished product in the first of this year's Harvard Food and Science lecture series with Dave Arnold and Harold McGee as the speakers. Toward the end of the presentation they open a series of eggs cooked at increasing temperatures in 1 degree increments. The lectures can be viewed for free on YouTube and iTunes.

                          The lecture in question is here...


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