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Oh man, I love the 75°C egg. You don't have to peel it, just crack it. (If you use crappy eggs though, the outer white does stick to the shell.)
by mattmaroon 13y ago
Oh man, I love the 75°C egg. You don't have to peel it, just crack it. (If you use crappy eggs though, the outer white does stick to the shell.)
- tptacek 13y ago75C is a hard-set yolk, right? Blech. :)
- mattmaroon 13y agoNo, you don't poach to equilibrium. You leave it in for 11-13 mins. The yolk is runny but the white is a little more firm than you'd get equilibrium poaching at a lower temp.