slow-poached eggs (pg, 52)

As i mentioned on the Facebook fan page, we took a class trip to Momofuku ssäm bar on Friday night.  There were 9 of us (one friend flaked) and we sat down for a Bo ssäm dinner.  We started with some bread with fantastic whipped lardo and sea salt butter first.

The plan was to enjoy the Bo ssäm and photo’s would be taken.  My dinner companions would be invited over in a few weeks for a reunion dinner to taste my attempt of the dish and we would have comparison shots.  So where did I go err? My camera was safely tucked inside my pocket, the entire night.  Not one photo taken. Really, it’s my own fault.  You shouldn’t invite fun friends to a research field trip.

But part of the fun does lead to: Momofuku Pet Peeve #1 No Jack Daniels…

Mr. Chang, please put some Jack Daniels behind the bar.  It’s local, same state as Allan Benton.  We did substitute some ESBs and bourbon/lemonades, with a good laugh when someone messed up the order and requested a bourbon and vodka.  Server didn’t blink.  One of those nights.

The reunion dinner will be held on the 3rd weekend in February.  It may be a complete ssäm party with Bo, hangar steak, and pork belly making an appearance…  We’ll see.

Onto the slow-poached egg.  I’ve been looking forward to the slow-poached eggs for a while.  Actually, it’s the fried slow-poached egg on the Momofuku pork buns I enjoy so much.  There really is not much to them.

The plate is used to raise the eggs off the bottom of the pan higher in the water where it’s more stable.

This is exactly like waiting the for the jacuzzi to warm up, not quite there yet, but I get to show off the Thermapen.  Xmas gift from John, thanks bro!

and once the jacuzzi is warm enough, it’s all the eggs in one basket.

My preference is to move the pot of water away from the heat to regulate the temperature, being sure never to let it rise about 145 degree.

The eggs were cooled and stored in the fridge.  When I needed them, it’s a simple rinse under a hot faucet.  My faucet is exceptionally hot, as you can see from the steam.


When cracked open it looks like, well, it looks like a poached egg.

The thin white gets discarded. Slides right off…

Here’s a quick shot to see what it looks like, the first one went on the top of the next post.

It’s difficult to see just how creamy this yolk really is.  The whole egg, even after split will slide around together on the bottom of the bowl.  Only video would do this justice.  Maybe next time.  The slow-poached egg are components in a number of the Momofuku dishes.

They would be best prepared sous vide, probably to 62 degrees C.

Coming Soon: pan-roasted asparagus with slow-poached egg & miso butter.

3 Responses to “slow-poached eggs (pg, 52)”


  1. 1 bariatric surgery February 13, 2010 at 1:41 am

    Would you believe the hubby surprised me by making this for me atop grilled asparagus and prosciutto the night I drove home from the “Worlds of Flavor” conference. It was the first time he’d ever poached an egg, too. Like yours, his came out perfect. It’s a great technique.

  2. 2 Daud August 12, 2011 at 9:45 am

    You dont give a time

  3. 3 www.pcipedia.es June 21, 2013 at 3:31 pm

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