Sure they can. In fact they just might do better once the temperature equalizes throughout. The yolk will begin to coagulate at 149F while the white should do the same at around 145. equalizing the temperature allows for a creamier white while maintaining a runny yolk.
/76dcea6d-a1a5-4145-a1fe-9af0688761a2--scotch3.jpg)
1 Comment