Monday, 9 August 2010
Momofuku's Slow Poached Eggs
I know these eggs look a little strange but I promise they don't look like they are supposed to. See this post at Momofuku for 2 instead. Chang says that his customers love it when they "crack a cooked egg out of what looks like an uncooked intact eggshell". I love it too and I haven't even seen it.
The idea behind it is that you cook eggs in a water bath at a very low temperature for a very long time. Well, the book says 40-45 minutes. I didn't get a successful egg until my eggs had been poaching for five hours. It was also after 4 test eggs (see below).
The successful egg looked quite good. It wasn't quite what it was supposed to be, but it was the closest I came in two days and over a dozen eggs. Then I forgot to take a photo of it.
So the next day I pulled out my pot, steamer and thermometer and started again. I still haven't quite got the hang of it but I did end up with a majority of edible eggs. The eggs are very tasty too. They seem to be more oozy than your regular poached eggs and Chang says this is because they have been "slowly coaxed into cookedness".
Since my egg experiment I have found my small roasting rack and invested in an instant read thermometer so I think I might have to have another go. It's all in the equipment, you see.
If you want to have a go, kottke.org has the recipe here.