Slow-poaching is truly a terrific way to poach eggs; they need a little bit of baby-sitting, but it’s well worth it. I remember the first time I was at Noodle Bar I was in awe when the chef behind the counter cracked open a seemingly raw egg and a cook one slid out.
I’ve made the slow poached eggs several times now, and usually they turn out great: soft, creamy whites with barely-cooked yolks. Yesterday though, I wasn’t paying as much attention as usual and the temperature of the water went up to 155˚.
The optimal temperature for slow-poached eggs is between 140˚ and 145˚F, but just in case you ever wanted to know what an overcooked slow-poached egg looks like, here it is. The yolk was solid-ish and not at all like the “right” way to make slow-poached eggs.
I poached another egg for visual comparison. As you can see, you can easily dunk your toast into one egg, but not the other. Even so, the “overcooked” poached egg tasted awesome with sweet soy sauce and some green onions.
Mike: You’re not eating this? I think you should have it. (It being the tiniest bit of egg ever left in the dish)
Me: What? No, I was going to put that in the sink.
Mike: Ok. More for me.
Then Mike spooned up the minuscule amount of egg left in the bowl and popped it in his mouth.
Eggs are always a hit, overcooked or not and slow-poached are a truly delicious way to cook eggs, if you do them right or not!