![]() Eggs are slowly cooked in their shell in 145 F hot water for 45 minutes. Chang’s slow poached eggs are based on onsen eggs, a Japanese egg cooking technique. I found the technique in New York chef David Chang’s cookbook, Momofuku. Turns out that the simplest way to poach eggs is to slow poach them. All the methods seemed too persnickety to try, so I went with the simplest method possible. In my search for the easiest poached egg recipe I saw multiple egg poaching methods: water-swirling, vinegar-ing, plastic wrapping, and silicone podding. ![]() ![]() Because I’m so particular about my poached eggs and because I’ve had my share of over-done eggs, I’ve convinced myself that poached eggs are the most difficult egg cooking technique. Badly poached eggs on the other hand are all over-done whites and hard yolks. Poached eggs done well are soft, creamy, and ooze perfectly over toast or crispy potatoes. ![]() See, I’ve never made a poached egg…at least not the traditional way. As a breakfast lover, I pretty much enjoy all styles of eggs, but poached hold a special place in my heart. They’re super versatile and a great way to add extra protein (and oomph!) to a dish. ![]()
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