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Poached eggs

Discussion in 'Food and Drink' started by Jim, Jan 29, 2017.

  1. Jim

    Jim Old Curmudgeon Founding Member

    I was out to brunch with my bride today and as the waiter walked past he had a plate of eggs benidict.(sp?)
    Nothing weird about that except the eggs were poached almost like golf balls..perfectly round.
    Any idea how the cook got them that way? I was thinking SV in the shell.....
  2. Hi Jim - it was probably something along these line (yes SV but also then finished "normally" to get the perfect egg shape).


    About mid-way down on this link you will find the sectioned titled "Perfect Sous-Vide Poached Eggs" where Kenji goes into the details - apparently taken from Chef Nick Anderer (of New York's Maialino).

    FWIW - You could also similarly just put the raw egg into a plastic wrap pouch which is then shaped in a ball (& tied off prior to the SV time & temp that Kenji shows) if you wanted them perfectly round. I have done various proteins in "shapes" using the plastic wrap - typically to make perfect lolli pop shaped legs or tubes (using fish, poultry, etc.) to get the desired shape.

    I'm sure some pro's will chime in with better info/methods.

  3. Jim

    Jim Old Curmudgeon Founding Member

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