Poached Eggs…In the Shell?

I love eggs. Period. Most people love their eggs, right? And now with the updated nutritional information, they are actually good for you, hooray! Go ahead, eat them every day.

My new favourite way to prepare my eggs is a scientific discovery of Chef Wylie Dufresne, the famed NYC molecular gastronomer. If you follow his method in the exact fashion, you will have a perfect poached egg, whites cooked, yolks drippy.

This is not to be confused with a soft boiled egg. The difference? With the soft boiled variety, the whites are a little drippy too. Dufresne’s way results in a perfectly shaped oval white with a flood of golden rich surprise on the inside. No watery mess, no added fat. Neat and tidy. Shake a little pepper, grind a bit of salt, splash a little ketchup and this poached egg in the shell is a sumptuous delight.

Poached Eggs in Shell

Fresh farm eggs are the best choice, the one in the picture is from Rowe Farms.

  1. Add two tablespoons of baking soda to the water, boil it, when the water’s boiling, add the eggs and boil for 5 minutes and 45 seconds.

  2. Remove from water and place under cold running water or in an ice bath to stop the cooking.

  3. Peel (the baking soda in the water makes it much easier to peel), warm back up to temperature if you like prior to serving.

#eggs #poachedeggs #softboiledeggs #WylieDufresne #moleculargastronomy #ChefWylieDufresne


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