Slow Poached Eggs

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Slow-Poached Eggs

Recipe Summary

Yield: Makes 4

Ingredients

Ingredient Checklist

4 large eggs

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Slow-Poached Eggs

Recipe Summary

Yield: Makes 4

Gallery

Slow-Poached Eggs

Recipe Summary

Yield: Makes 4

Recipe Summary

Yield: Makes 4

Makes 4

Ingredients

4 large eggs

Directions

Fit a large pot with a rack and fill with water. Place over lowest possible heat.

Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.

Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.

To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.

Reviews (5)

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Reviews (5)

Add Rating & Review

Martha Stewart Member

Rating: Unrated

01/06/2013

                The reason this works so well is because the temperature stays the same the whole time cooking, if you were to boil the water, add the eggs, then tun it off the outside would be over cooked and who knows what the middle would be like....

Martha Stewart Member

Rating: Unrated

01/29/2010

                I loved soft boiled and poached eggs, but think both cooking techniques are not infallible. I saw this method today and decided to give it a try. It takes more time, but the outcome was amazing. Perfect soft eggs that just rolled out of the shell. How cool!! Thanks David Chang!

Martha Stewart Member

Rating: Unrated

01/29/2010

                has anyone tried boiling water and placing eggs in shell and shutting off heat for ???minutes???...looking for another option for less time and not monitoring water temperature
                I love poached eggs and in the shell is a new concept:-)

Martha Stewart Member

Rating: Unrated

12/27/2009

                I think that keeping the water temp that low would prevent them from being hard.  Just my thought.

Martha Stewart Member

Rating: Unrated

11/12/2009

                +WOULDN%27T+COOKING+THE+EGGS+FOR+THAT+LONG+MAKE+THEM+HARD+AND+RUBBERY%3F

Martha Stewart Member

Rating: Unrated

01/06/2013

                The reason this works so well is because the temperature stays the same the whole time cooking, if you were to boil the water, add the eggs, then tun it off the outside would be over cooked and who knows what the middle would be like....

Rating: Unrated

01/29/2010

                I loved soft boiled and poached eggs, but think both cooking techniques are not infallible. I saw this method today and decided to give it a try. It takes more time, but the outcome was amazing. Perfect soft eggs that just rolled out of the shell. How cool!! Thanks David Chang!  


                    
                has anyone tried boiling water and placing eggs in shell and shutting off heat for ???minutes???...looking for another option for less time and not monitoring water temperature
                I love poached eggs and in the shell is a new concept:-)

Rating: Unrated

12/27/2009

                I think that keeping the water temp that low would prevent them from being hard.  Just my thought.

Rating: Unrated

11/12/2009

                +WOULDN%27T+COOKING+THE+EGGS+FOR+THAT+LONG+MAKE+THEM+HARD+AND+RUBBERY%3F

All Reviews for Slow-Poached Eggs

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Slow-Poached Eggs

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

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Recipe Summary

Ingredients