This is a pretty straightforward process that I learned from the Momofuku cookbook. The result is an egg that is evenly soft poached all the way through. From whites to yolk. The texture is creamy, almost gelatinous.
They are great in a bowl of ramen, but, also wonderful for breakfast on top of grits, ham and sautéed kale. Or eat them soft boiled style.
The idea is to cook the eggs in their shell for 45 minutes in water that is at a consistent 140-145 degrees. So, keep a bowl of ice nearby in case you need to cool the water. And the eggs should never touch the bottom of the pot, where the temperature is high, so, I use a steamer basket. For more details or just for fun check out the Momofuku cookbook.
Tools and ingredients
4 quart pot
- Place open steamer basket in pot.
- Bring water to 140-145 degrees.
- Add eggs.
- Cook for 45 minutes. Checking the temperature frequently, lowering with ice as needed.
- Serve immediately or store up to 24 hours
- To serve, just crack egg into a small saucer and tip over to discard the loosest parts of the whites.