This is a wonderful way to cook eggs, the result - smooth soft whites and runny yolks. Great as topping for rice or just as it is with dashi and soy.
P.S make sure to use eggs at room temperature.
Place eggs in a heavy bottom or a clay pot, cover with boiling water. Place the cover and let it steep in the hot water for 20 minutes.
As a delicious topping on gyudon.
Wow...I've never heard of this method. I've just gotten into poaching eggs recently and have been eating them for breakfast everyday. This looks like a great alternative...thanks for sharing!
ReplyDeleteMost elegant!
ReplyDeleteI'll have to try this! Seems a little easier than poaching an egg!
ReplyDeleteDenise,
ReplyDeleteIt is a great method..perfect everytime!
Joy ,
Thank you!
Bo,
It is easier and it is fool proofed :)
Can't wait to try this!!!
ReplyDeleteThanks Tummy!!!
Hi, I love soft runny eggs too! However, I haven't been able to peel them nicely w/o breaking the whites. Any idea how you can remove the shell w/o breaking the soft egg white? Thanks! :)
ReplyDeleteTigger mum,
ReplyDeleteThank you!
Jo,
You don't actually have to peel it, just crack it and the whole thing will just slip out perfectly!
Hi I tried making it but the eggs were hard boiled instead. Is it 3 eggs that you have in rhe pot? How big is the pot? How much water do you have in it? And do i place the lid over the pot for the full 20 minutes?Thanks.
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