How to cook eggs at low temperature



Sometimes even the tastiest or most satisfying—or at least perfectly valid—foods or techniques for preparing them can bore us from overexposure when they become too popular. You don’t have to go around too long to find examples: the ubiquitous goat roll in the daily menu salads, the tuna tataki, the baos of whatever or what we are dealing with today: low-temperature eggs. They became fixed in any restaurant with possible -or pretensions- and that took its toll on them, but in reality they are a delicious snack and very easy to prepare if you have a Thermomix or similar kitchen robot or a homemade thermocirculator vacuum like those of Anova (or its multiple versions).

What we achieve by cooking the egg at 65 degrees for 40 or 45 minutes -depending on its size- is that the yolk is completely honeyed and the white is softly curdled everywhere, and not from the outside in as when we boil them. The result, a delicious texture without too much effort. “Well, that is if you have one of those robots, which not everyone has”, some of you will think, not without reason.

Making them in a pot on the fire is also a possibility, but you will need a thermometer and be close to them to turn the heat on and off about every five minutes to try to keep the temperature as stable as possible and that they do not overcook or remain raw. ; It is more laborious but it can be done (using a large pot and a large amount of water makes the process easier, since it maintains the temperature for longer). Although I haven’t empirically tested these options, a reader suggested that the lower wattage of a cooktop might be a good option. I also suspect that with the lowest power of a slow cooker, with the pot uncovered and shortening the time by about seven minutes, we could achieve a similar result (I have found some recipes on the Internet, but I have never tried it).

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If you have the opportunity to do so, I recommend that you put twice as many eggs as you are going to use in the recipe: it will not cost you much to find a good opportunity to release them. You just have to keep them in the fridge, respect the expiration date of the egg and -if you are not going to serve them on something hot- regenerate them by putting them in very hot water for a minute but not boiling. One of its greatest advantages is that you don’t have to peel them: simply by cracking them on the plate they will slide perfectly on it: if there is any white left stuck, you can recover it with a spoon.

Their applications are almost endless: you can serve them on a creamy mashed potato or sweet potato, as is, or with sautéed mushrooms or diced ham, bacon or chorizo ​​previously defatted in a frying pan, with a little grated cured cheese, chopped chives or just a generous helping of freshly ground pepper. On top of a vegetable cream with some croutons of good toasted bread and some pickles or green apple cubes or some lentils with vegetables, it can become a tasty and complete dinner, and on toast with salmon and avocado a delicious weekend lunch. week. You don’t like lace but you do like eggs and chips? Get ready to discover a new world -and delicious- with this eggy invention.

Difficulty

That of having a food processor, a roner or a kitchen thermometer (and patience).

Ingredients

for 4 people

4 or 8 eggs (if possible, from happy hens)

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Preparation

  1. Set the food processor to 65 degrees and fill about two-thirds full with water. If we use a roner, the same but using a pot as a container (we can introduce the water already a little hot to speed up the process).
  2. When it reaches the temperature, add the eggs at room temperature and program between 40 and 45 minutes, depending on their size.
  3. After this time, use those that are needed at the moment and cut the cooking of the others with ice water.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected]


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George Holan

George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.

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