Each morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about -- Fernand Point.
Thursday, 21 January 2010
Lunch today: the perfect soft boiled egg
After months of indecision, I finally took the plunge and bought one of these - a digital water bath that enables low temperature cooking at temperatures accurate to ±0.2℃.
The first thing I cooked was the perfect soft boiled egg. It couldn't be simpler: set the water bath to 62.5℃, wait for it to come up to temperature, gently lower in your eggs, and come back in an hour. This gives you eggs with a runny yolk and the white set just enough for it to hold its shape, smooth and creamy, without a hint of the rubberiness that comes with cooking at a higher temperature.
If you want to know more about cooking times and temperatures for eggs, see this article by Martin Lersch over at Khymos.