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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.

Source: The Martha Stewart Show, November 2009
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  • Shannykinz
    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....
    Reply
  • 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!
    Reply
  • 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:-)
    Reply
  • deb218
    27 DEC, 2009
    I think that keeping the water temp that low would prevent them from being hard. Just my thought.
    Reply
  • COCOABEAN7
    12 NOV, 2009
    +WOULDN%27T+COOKING+THE+EGGS+FOR+THAT+LONG+MAKE+THEM+HARD+AND+RUBBERY%3F
    Reply

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