SLOW-POACHED EGGS
Use this egg recipe from chef David Chang's "Momofuku" cookbook to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 4
Number Of Ingredients 1
Steps:
- Fit a large pot with a rack and fill with water. Place over lowest possible heat.
- Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
- Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
- To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
