'Poaching' eggs in the shell removes all the problems of poaching in water and makes delicious
62 degree style eggs. This is not a recipe so much as a method. It works with 4
eggs only, not 3, not 5. And yes, you do have to measure the water.
4 large refrigerated
eggs. At least 50g each, or 600g for the dozen.
1 litre
water
200 mls
water from the cold tap
Method
Measure out
1 litre of water, place in a covered saucepan, and bring it to the boil. Remove
from the heat
Gently add 4
large eggs.
Add 200 mls
cold tap water and replace lid.
Set the
timer for 20 minutes.
After 20 minutes, remove eggs
and crack into serving plate.
Notes:
1. The time and/or amount of boiling
water can be adjusted for winter or summer, and according to how well done you
like your eggs.
2. The loose white remains a little
watery and I sometimes like to strain it out with a slotted spoon.
3. Left over eggs can be refrigerated
and reheated by pouring over boiling water and leaving for a few moments.
