This is a ridiculously easy way to make poached eggs. Not that I’ve ever made poached eggs the traditional way, even though I adore them. I really love eggs: the creaminess of the whites, the richness of the yolks.
Once when I was a kid I made a soft-boiled egg to go with frozen Costco chicken fries. The crispiness of the breaded chicken dipped into the gooey golden yolk was so good! My brother came along and decried me for eating “fully grown chicken dipped into unborn chicken babies.” Apparently he thought it was a pretty cruel wait to enjoy chicken. Then he asked me if he could have some. Go figure.
Eggs really are nature’s perfect food and this is one of the simplest ways to showcase them. Plus it’s really impressive when you crack open a seemingly uncooked egg and a poached one slides out.
Slow poaching eggs is easy. Take a giant pot of water and put on the stove. Put a steamer rack in it so the eggs aren’t close to the element. Pop a thermometer in and bring the water up to 140˚F and hold it there. Drop the eggs in their bath and let them soak for about 40-45 minutes. Done!
By the way, Chang says that 140˚F is “the temperature of a very hot bath.” I stuck my finger in water as suggested and all I have to say is this: David Chang, you take hot baths!
Note: if you want impressive photos of your slow-poached eggs, don’t put them in a white dish. White on white, it doesn’t work. Guess I should have broken that yolk!
You can find the slow-poached eggs recipe on Kottke.org