l'oeuf a soixante-cinq degres

i learned this from an article in discover magazine about gastrochemistry:

to a water bath at 65 C add one or more fresh eggs. allow the temperature to stabilize then allow for about an hour. the exact time is unimportant, only that the center of the egg reach 65 C. salmonella is killed at 65 C.

i prepared one with the temperature at 69 C (65 C is supposed to be the best) with these results: the white has the consistency of pudding or flan. the yolk is neither crumbly nor runny, but is malleable and can be spread like hydrogenated-oil peanut butter. the flavor is generally richer and more agreeable.

the next day i made one at 65 C with similar results. the yolk is slightly less firm and spreads very easily on a warm bagel.

here are two 66 C eggs with bacon and toast. it makes an excellent egg sandwich. notice the consistency of the whites and the shape, color and texture of the yolk.

- posted by Jesse @ 11:31 PM