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I was wondering if anyone knew anything (including the name) about a different ways to cook eggs that my husband came across this morning.
He was in a hotel, so did ask but only got part of the method and had forgotten the name. The egg white was cooked and set but still totally clear so he could see through it and see the egg yolk. He was told that the egg was cooked in a manner similar to poaching but kept at 63°C for 1½ hrs.
Has anyone come across this? Obviously holding the water temperature at exactly 63.x°C for 1½ hours requires a special water bath rather than a saucepan but im still curious.
Apparently, it still tasted like an egg!
He was in a hotel, so did ask but only got part of the method and had forgotten the name. The egg white was cooked and set but still totally clear so he could see through it and see the egg yolk. He was told that the egg was cooked in a manner similar to poaching but kept at 63°C for 1½ hrs.
Has anyone come across this? Obviously holding the water temperature at exactly 63.x°C for 1½ hours requires a special water bath rather than a saucepan but im still curious.
Apparently, it still tasted like an egg!