This is a little experiment I tried at home the other day. Slow cooked egg sans immersion circulator. Cooked this little guy in his own shell for 90 minutes at a fairly constant temperature of 62-63 degrees celsius. Who says you need a $1000 dollar piece of equipment to pull this off?? All I did was set my trusty thermometer up in the pot of water and checked on it occasionally. Most modern stove tops hold a consistent flame. Find that sweet spot that puts you at 62 ish and let it roll.
Most incredible poached egg you'll ever have. Meltingly tender and with a lucious egg custard consistency. Top it off with a little fresh cracked pepper and some sea salt.
YOU'LL LIKE IT!