What is the difference between a 63-degree egg and a regular poached egg?
Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
Best Answer
A 63-degree egg is slow cooked in the shell in a water bath of 63 degrees celsius. The shell is removed after the cooking process. A poached egg is removed from the shell before cooking and cooked in simmering water for a short amount of time. According to this experiment, cooking eggs at slightly different temperatures in a water bath seems to make a difference. Perhaps the more exact cooking temperatures of a 63 degree egg give it a different texture than a regular poached egg.
Pictures about "What is the difference between a 63-degree egg and a regular poached egg?"
Quick Answer about "What is the difference between a 63-degree egg and a regular poached egg?"
A 63-degree egg is slow cooked in the shell in a water bath of 63 degrees celsius. The shell is removed after the cooking process. A poached egg is removed from the shell before cooking and cooked in simmering water for a short amount of time.What is a 63 C egg?
A 63-degree egg is placed in a water bath at 63\xb0C for around 40-45 minutes, to the point at which the egg white is just cooked, but the yolk is still deliciously creamy and runny. It's also known as an onsen egg, as the eggs were traditionally gently poached in Japanese onsen hot springs.What is 62 degree egg?
A 62-degree egg is a technique to cook an egg so thatthe yolk remains liquid, the white cooks to creamy goodness, and itmakes a dramatic whole-egg presentation on top of other foods.What is the temperature of poached eggs?
Optimal poaching temperature The most important thing is maintaining a low and steady water temperature between 180 and 190\xb0F (82 and 88\xb0C). I recommend using an instant-read thermometer. This range should provide a simmer with no bubbles or just a few breaking the surface. You don't want rapid movement from bubbles.What is a 60 degree egg?
The 60-degree egg refers to 60 degrees celsius/140 Fahrenheit for 60 minutes. This is the temperature of the egg throughout. The outer white is watery and fluid, the white connected to the yolk is just starting to set and starting to turn opaque white with a warm runny egg yolk.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Monstera, Nataliya Vaitkevich, Flora Westbrook, Flora Westbrook