Recipe: Poached Hen Eggs

For perfect runny hen eggs:

  • Cook cold eggs in a preheated water bath at 75°C for 13 minutes.
  • Reheat cooked cold eggs at 63°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.

Sample dishes:

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