Slow-Poached Eggs
5m prep 1h 0m cook 1h 5m ready
Eggs are slow-poached in their shells at a low temperature using an immersion circulator, resulting in perfectly poached eggs ideal for serving a crowd.
Let's Cook
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Step 1.
Fill a pot with water. Place an immersion circulator in the pot and set to 147°F. When the water is preheated, gently lower into the pot: Large eggs in their shells
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Step 2.
Cook for 1 hour. Before serving, crack the eggs into a slotted spoon to allow any excess liquid to drain off.
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Step 3.
To prepare slow-poached eggs ahead of time, transfer the eggs to a bowl filled with ice water and chill completely. Store in the water, refrigerated, for up to 24 hours. To reheat, place the eggs in a pot and set the immersion circulator to 147°F. Heat through for 15 minutes, then serve.
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