For perfect runny hen eggs:
- Cook cold eggs in a preheated water bath at 63°C for one hour.
- Reheat cooked cold eggs at 60°C for 15 minutes.
I say “hen” eggs because I also use duck and quail eggs. If I don’t specify what kind of poultry, default is hen eggs.
- Poached Egg in Sunchoke Velouté
- Sous Vide Egg & Mushroom Panzanella
- Poached Egg with Asparagus & Speck