When I was a kid, the thing that I looked forward to the most on the weekends was my mom’s soft-boiled eggs on toast. It consisted of a seemingly perfect soft boiled egg (a runny yolk, yet firm white), slightly salted on top of a buttered slice of toast.
Now I’m a “grown up”, I still crave this on the weekends, and every time I take my first bite, it’s like I’m instantly transported back into my mom’s kitchen.
However, what I’ve learned being an adult is that I have way less skill in the kitchen than my mom, especially in the mornings. After repeated attempts at boiling eggs and trying to time it just right, I was sick of overdone eggs.
I came across the Food Lab’s post on Slow-Cooked Eggs and decided to try it this weekend. The typical problem I’ve had with sous vide eggs is that to get the perfect custardy yolk, you end up with an egg white that is still raw (and completely unappetizing). Many people I know just discard the white, but what fun is there in that?
The genius part of the Food Lab’s approach is that the quick poach after the initial sous vide cooking ensures you have a cooked egg white to match the perfect yolk.
After trying various experiments with 6 eggs, I use 62.5C for 45 minutes and the result are eggs that are even better than mom’s (shhh, don’t tell). I even tried the suggested initial dunk in boiling water, then ice bath after cooking to see if it made the shell easier to crack and peel away and found it didn’t make a different for me. So I now skip that part which saves me time and makes the recipe simpler.
Upon reading the recipe, it’ll still seem like a lot of work, and the first attempt will probably make you scream bloody murder, but I promise it’ll become second nature and the results are worth it.
These runny eggs can be the basis of so many other recipes, such as a topper for a salad, or just enjoying the eggs themselves. We’ll be posting a recipe later that uses these eggs and a slight alteration for an Asian morning breakfast flare.
Cook time 45 minutes