If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The best egg on earth. Yes. Simple as this. With an almost raw yolk and a very softly cooked white, it tastes so delicious you'll never forget it. In Japan where it comes from, they originally cook them in "onsen" i.e. hot spring and serve them mostly in soups. Sometimes called "perfect egg" or "sous-vide egg", it's like the Holy Grail of egg and supposed to be the trickiest thing to do. But it's not. After many attempts and lots of reading, I finally managed to get the perfect egg every time. All you need is a crockpot and a thermometer. And, yes, a bit of patience too.
- 2 fresh eggs
- 2 liters water
- Fill your crockpot with the hottest water you can get from your tap. You need enough water to cover the eggs when you'll put them in. Put on the lid back and turn on your crockpot... If you're lucky enough to have a super modern crockpot that shows the exact temperatures, it's great - otherwise, just use your thermometer and try to reach 140° to 150°F (62 à 64°C). It could take some time depending on your machine : mine reaches 150°F after at least half an hour on the second pre-set position. This is the most difficult part, so just be patient and watch your thermometer from time to time to make sure you have the right (and, if possible, steady) temperature.
- When the right temperature is reached, get your eggs out of the fridge and drop them carefully in the water. Use as much eggs as you need/want. Put the lid on, wait for the temperature to go back to 140°/150°F and leave the eggs slowly cook for 45 minutes. There is nothing else to do - just make sure the temp is right. That's why it's worth trying to understand your crockpot and its temperatures.
- After this time, take your eggs out - or just lower the temperature to keep them warm until use (eggs don't cook under 140°F). To open them, just crack them delicately and peel one side, then drop carefully into a little bowl - a security mesure worth taking in case of breaking the yolk or uncooked egg before arranging it onto your plate. If it's still a little wobbly'n giggly, no worry. Use it basically as you would do with a poached egg & enjoy..!
- This egg, as it's very slowly cooked on low temperature, is not recommended for pregnant women, young kids and such...
Let's Play Gin
It's time for Haiku52
Our haikus about gin.
What to eat and listen to tonight.
We've got the summer blues.
Food blog links we love.
Have a ball (jar).