Posts Tagged ‘slow poached eggs’

How your slow-poached egg shouldn’t look

slow-poached egg and hard-poached egg

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.

the yolk just won't yield to my toast soldier!

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.

notice the difference in yolks

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.

mmm...still good with soy sauce and green onions

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!

slow-poached egg yolk creaminess

Pan-Roasted Asparagus

pan roasted asparagus with miso butter

A quick look at the photo for the pan-roasted asparagus does nothing to prepare you for the flavours you’ll taste when you actually eat it. The photo is unassuming enough: pan-roasted asparagus, mystery hollandaise-y looking sauce, poached egg, a light sprinkling of pepper.

broken egg yolks make me cry with joy

The dish sounds like a lot of asparagus and egg dishes you’ll find in various restaurants and cookbooks, but there’s a distinct Momofukuness to the pan-roasted asparagus: miso butter.

You need to make miso butter. Even if you aren’t making pan-roasted asparagus, you need miso butter in your life. Room temperature butter and white miso were made for each other! Mix the two together until they’re blended and a uniform colour and then lick it off your fingers like cake frosting. Try it, Chang recommends the finger licking in the book.

miso butter tastes like cheez whiz!

The miso butter is a seriously delicious concoction and when I tasted it, it immediately reminded me of something. The butter was fabulous and I licked my way through quite a bit of it before it hit me: Cheez Whiz! Miso butter and Cheez Whiz are not an exact match, but there are definitely some similarities between the two. You can knock Cheez Whiz all you want, but sometimes, there’s a time and place for it. Of course, miso butter is a thousand times better, but please, do a taste test and tell me I’m not crazy!

super skinny asparagus

The ingenuity of this dish is the miso butter. After you make that, you’re good to go. Asparagus is pan-roasted in butter, eggs are slow-poached, miso butter is made into a sauce with some sherry vinegar. Plate it all up and you’ll have the most umami packed asparagus and egg dish ever.

The creaminess of the egg mixed with the miso butter is almost like hollandaise, but not like any hollandaise you’re had before. I demolished my plate in seconds and spent the rest of the time looking longingly at Mike’s. Pan-roasted asparagus, you’re a good dish!

there's nothing quite like breaking into a perfectly poached egg

Makeshift Spicy Pork Sausage Stone Bowl

cast-iron "stone bowl"

For some reason, when you cook the Momofuku cookbook you have a lot of leftovers in your fridge. I have no idea if it’s an American or David Chang thing, but a lot of his recipes seem to make a crazy amount of food, even after scaling down.

After halving the original spicy pork sausage and rice cakes recipe, I still had a ton of ragu left. I thought it would taste great fried up with rice and topped with a leftover slow-poached egg I had sitting in the fridge, but Mike had an even better idea: a spicy pork sausage stone bowl.

Traditional stone bowl is dolsot bibimbap, a Korean mixed rice dish that’s served in a blazingly hot stone bowl with a raw egg on top. The rice is mixed up and pressed against the sides of the bowl to cook the egg and crisp the rice to a golden brown. The crispy rice bits are the best part. I’ve never made dolsot bibimbap at home, mainly because I don’t have a stone bowl.

rice topped with slow-poached egg

We don’t have stone bowls but we do have cast-iron skillets. Cast-iron skillets and stone bowls are pretty similar: they both get really hot and are excellent at retaining heat. The little cast-iron skillets I have are perfect for makeshift spicy pork sausage stone bowl!

I started by heating up grapeseed oil in the cast-iron skillets on medium heat. While the skillets were heating I fried some white rice with the rest of the spicy pork sausage ragu. The fried rice was scooped into the cast-iron pans when they were hot. I topped one pan with a raw egg and one with a leftover slow-poached egg. The pans stayed on the heat for a while so the rice had time to get crispy. Sliced green onions, seaweed and crispy shallots were thrown on top for good measure.

slow-poached egg being broken

After removing from the heat the eggs were mixed in. Spicy crispy rice, savoury sausage, and eggy creaminess made a dish I’ll make again and again. The raw egg version tasted better than the slow-poached; the slow-poached egg was a tad overcooked while the raw egg was creamy and just right. Crispy rice, you have a special place in my heart!

rice with egg mixed in topped with seaweed and crispy shallots

yum! crispy rice

Slow-Poached Eggs

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.

eggs in a 140 degree bath

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!

slow-poached eggs in saucers

You can find the slow-poached eggs recipe on Kottke.org