Slow and steady wins the race


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.

TRY IT....
YOU'LL LIKE IT!

-Taylor
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About Cooking Curiously...

This is a place for food nerds to roam free. A place for me to document my tales and experiences concerning that wonderful substance known as FOOD. I find it incredible how many forms it can take, and the impact it can have on our lives. Hopefully, I can make some of those forms tangible here. The following posts will range from travel stories to new dishes and recipes, some restaurant reviews, maybe just an interesting food thought. Regardless, this is meant to be an open forum for both myself and any followers. Feel free to post and comment. Enjoy!

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