A slow cooked egg
1000!
Try this. . . Take an egg and place it in a pot of cold water. Gradually and gently heat the water, but don't let it boil, instead keep it at 65 degrees Celsius (use a cooking thermometer and remove pot from heat whenever needed). After 20-25 minutes remove the egg and eat. . .
Egg white is 64% ovalbumin and this denatures and sets at 80 degrees C. Ovotransferrin which makes up 12% of the egg white sets first, at around 62 degrees C. The yolk is next, setting at 65 degrees C. For additional details read this.
Which explains why an egg cooked at 65 degrees, for 25 minutes has the most unusal and pleasing texture. The white is silky and in the mouth has a soft jelly like texture. The yolk should be just cooked and still moist.
16 comments:
G'day Edward,
Congratulations on your 1000th post! I import your RSS feed to my site, so I'm regularly reading your content. Really enjoy your informative wine reviews (and the great pix), your occasional food entries & of course that unique Australian sense of humour/irony that occasionally accompanies them! Keep it up mate.
I hope to send a few people, esp from US, your way... A big thanks to Wine Anorak for pointing me to your site in early '08.
All the best for '09. Happy New Year.
Paul, New York
A fellow Aussie (ok, a dual citizen Pom, but don't hold that against me! :)
1000 Wino sapien posts are worth scores of other wine blogs combined -- indeed, some journals are more equal than others. Here's to 1000 more!
Have a great 2009!
Julian.
I also wish to congratulate your 1000th post and encourage you to do more of the same. I very much enjoy your thoughts and choice of wine.
Congrats on 1000 posts. Interesting way to cook eggs. You might be interested in how Bernard Loiseau cooked eggs.
http://winosandfoodies.typepad.com/my_weblog/2005/10/best_ever_egg.html#
Thank you for the kind words and wishes. Along with my love of wine the positive feedback has sustained wino sapien.
P
Julian, I'm sure with you and Chris will soon catch up, your NZ posts have been great to read.
Carl, I've had a good run this month with wines, it helps that some of my family are almost as obsessive!
Barbara, The link did not come out properly, but I think I located it here . My family have already started complaining about how long it is taking to get breakfast, so this looks just the thing!
Well done Ed...1000 sleepless nights.
Does the egg suggestion work for with a chicken?...(smile)..added the smile in case I get some funny replies...
When I can be bothered, I usually follow a similar method to Bernard Loiseau, in that I use glad wrap, crack an egg into it, tying it with a knot, and cooking it for a few minutes.
1) Will the egg still denature if it is cooked at boiling point for only a few minutes?
2) Do you think boiling an egg in plastic may be harmful?
Am getting around to updating you on my SA trip...
Happy New Year!
Congrats on the 1000th post. On the theme of sleepless nights, perhaps for the 1001st post you should listen to Rimsky-Korsakov's Sherezade!
Congrats on the 1000th post, all quality posts too :)
Barry and Shea,
1001 sleepless nights sounds like a good title. . .
P,
Thank you and best wishes in 09. (I meant to say so in my original reply)
Phil,
65 degrees seems to be the magic number when it comes to slow cooked protein, your idea sounds like a good way to poach an egg. Regarding the risk of cooking in plastic, I've heard and read lots, but it all sounds like theoretical risk. Even so, I have to admit, I tend to prefer re heating in glass these days.
Dave,
Very kind. Like my slow cooked egg, many of my posts have an element of "What the F@#$" them!
Congratulations on one thousand. I love to drop in occasionally and read your great tasting notes, admire you original photography and check out what you are cooking. An egg for 1000!!?? Brilliant.
Bill
Hey Ed,
Happy New Year and well done. Good wines, food and photo's
Mo
Edward
Congrats on the 1000 posts and all the best for the New Year.
Andrew
Bill, Mo, Andrew and Andrew,
Thank you. Almost 3 years on, the biggest pleasure from blogging is still the feedback an support from like minded souls.
Congrats on the huge milestone, Edward. Keep the good stuff coming and have a great '09.
http://www.b3ta.com/features/howtopoachanegg/
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