Breakfast Essentials: Slow Poached Eggs & Toast
Andy Anderson !
My goal was to produce a slow-poached egg in the shell, but not using the “traditional” method.
What I came up with was a warm runny yolk, and silky whites that is absolutely spot-on for dipping some toast, or even bacon.
So, you ready… Let’s get into the kitchen.
2 largefresh eggs
2 slicebread, your choice, toasted, lightly buttered, and cut into strips
·salt, kosher variety, to taste
·black pepper, freshly ground, to taste
·sweet paprika, to taste
How to Make Breakfast Essentials: Slow Poached Eggs & Toast
- The Journey: I began this journey using the standard temperature for slow-poaching an egg in the shell, and that is 140f – 145f (60c – 63c). And while this is the accepted temperature, I did not like the results. So, I began cooking the eggs, one at a time, upping the temperature by a few degrees for each test, while keeping the cooking time at 40 – 45 minutes. I finally stopped when I reached a target temperature of between 150f – 155f (65c – 68c).
- The Science of Cooking an Egg: Did you know that the yolks and whites of an egg solidify at different temperatures? The whites solidify at 158f (70c), and the yolks solidify at 176f (80c). By maintaining my target temperature, I achieved an egg with a nice runny yolk, and silky whites. And that is exactly what I was after.