Heat a large pot of water to 140 degrees. Place the eggs in the water on top of a cooling rack or like I did in a steamer. Slow poach keeping the temperature between 140 and 145 degrees for 45 minutes to one hour.
The temperature will start to creep up, so I put some ice cubes in the water and take the pot off the burner to bring it back down to the right range. When the temperature gets too low, it’s back onto the burner.
At Momofuku, they use a sous vide machine, which would make this recipe a lot easier. But at $1000 a pop (I just saw one at William Sanoma), I think I’ll stick to this method for now.
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