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Slow-Poached Eggs

Use this egg recipe from chef David Chang's "Momofuku" cookbook to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.

  • Yield: Makes 4
Slow-Poached Eggs

Source: The Martha Stewart Show, November 2009


  • 4 large eggs


  1. Fit a large pot with a rack and fill with water. Place over lowest possible heat.

  2. Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.

  3. Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.

  4. To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.

Reviews (5)

  • sajasper 6 Jan, 2013

    The reason this works so well is because the temperature stays the same the whole time cooking, if you were to boil the water, add the eggs, then tun it off the outside would be over cooked and who knows what the middle would be like....

  • Enibas 29 Jan, 2010

    I loved soft boiled and poached eggs, but think both cooking techniques are not infallible. I saw this method today and decided to give it a try. It takes more time, but the outcome was amazing. Perfect soft eggs that just rolled out of the shell. How cool!! Thanks David Chang!

  • johannamidcoast 29 Jan, 2010

    has anyone tried boiling water and placing eggs in shell and shutting off heat for ???minutes???...looking for another option for less time and not monitoring water temperature
    I love poached eggs and in the shell is a new concept:-)

  • deb218 27 Dec, 2009

    I think that keeping the water temp that low would prevent them from being hard. Just my thought.

  • libertyeva 12 Nov, 2009