Inspirations

This Article is about how to perfectly boil (or, that is, poach) an egg, whether you want it hard- or soft-boiled. It takes you through the very science of why and at what temps an egg yolk sets, and also talks about a VERY valuable method called table poaching, which is mentioned at the end of the article about cooking a perfect hard-boiled egg. Basically, you need to know what temp you want the internal to be at (for example, chicken at a perfect 165) how much water you have in the pot, how hot the water is, and how much the temperature will drop when you add the item. Sound like a lot of work and messing around, but the result? A perfect poach every single time.That is - unless you’re lucky/rich enough to have a thermal circulator

This Article is about how to perfectly boil (or, that is, poach) an egg, whether you want it hard- or soft-boiled. 

It takes you through the very science of why and at what temps an egg yolk sets, and also talks about a VERY valuable method called table poaching, which is mentioned at the end of the article about cooking a perfect hard-boiled egg. 

Basically, you need to know what temp you want the internal to be at (for example, chicken at a perfect 165) how much water you have in the pot, how hot the water is, and how much the temperature will drop when you add the item. Sound like a lot of work and messing around, but the result? A perfect poach every single time.

That is - unless you’re lucky/rich enough to have a thermal circulator

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