Day Thirteen - Page 52 - Slow-poached Eggs

The timing was a little tricky and I had to throw away two that were undercooked but I did get three eggs that worked. You'll know when they are done because they will easily slip out of the shells intact without leaving too much white behind. It's kind of amazing. As you can see, the yolk isn't perfectly centered inside the white but the egg would probably have to be turned around in the water for that to happen. I wonder if the restaurants use some sort of device to achieve that. We had crispy fried poached eggs in Yountville that might have used this technique to precook the eggs before dropping in a batter.


The recipe says that fried, "they're shaped like hard boiled eggs that have been lightly run over by a car. Here mine are served with a side of kimchi.