Slow-Cooked Egg

Name: Slow-Cooked Egg
Total time: 2700 s
Cuisine: American
Ingredients: 1 immersion circulator; 1 egg

You need an immersion circulator for this because it requires a very specific water temperature. The results are pretty cool though. An egg that's perfectly poached in the shell.

Ryan Goodwin @cook_3814251

San Francisco, California

You need an immersion circulator for this because it requires a very specific water temperature. The results are pretty cool though. An egg that's perfectly poached in the shell.

Saved

Ingredients

45 mins

1immersion circulator
1egg

Saved

Steps

45 mins

1

Prepare a water bath to 62.8 degrees C. The pic is of my nomiku circulator as it's getting set up. Pretty cool. Interesting interface, and it has some cool features.
2

Place your egg in the hot water. You can do several eggs at a time, just make sure that there's enough room for water to move around so that you don't end up with spots where the temp varies.
3

Set a timer for 45 minutes.
4

At the 45 minute mark, remove the eggs from the water. Use them right away or store in the refrigerator.
5

To use, just crack one opened and separate the loose white that doesn't coagulate like you see in the pic. If you're using eggs that have been in the fridge, crack them into hot water and let them sit for 5 minutes or so to warm up.
6

These things are great. Crack one in a bowl with some soy sauce, or into some noodles or a bowl of rice. Use it in place of a poached egg for eggs Benedict. Can't really go wrong.