Tag Archives: eggs

Deep Fried Poached Eggs

Jonny and I made these for dinner over the holidays. After a bit of science… What seemed easiest for us was the following: (I’m pretty bad at poaching eggs)

1. Sous vide the eggs to 62F for 45 minutes
2. Break the eggs into boiling water, poach for 1 minute, scoop out with a slotted spoon & pat dry with paper towels.
3. Dip into a beaten egg, then panko
4. Deep fry

The Boulevard cookbook, which was our rough guide, only poached the eggs… But we both proved to be incompetent at poaching eggs and lost a lot of whites. Also, we tried boiling the eggs in shell post-sous vide for a minute, but peeling turned out to be a big pain.

Egg Cupcake Science

While reading 7×7’s The Big Eat 2013, I stumbled upon this particularly interesting listing — Rebel Within, from Craftsman & Wolves. I love putting edible things inside other edible things, and the idea of an egg, yolk still running inside a savory biscuit or muffin is just… awesome.

Try as I might, I haven’t been able to find a recipe online, so it’s science time…

Shamiq and I tried boiling eggs for 2, 3 and 4 minutes, and then putting them in chocolate cupcake batter (just out of laziness, I wanted to figure out the eggs before tackling a savory biscuit/muffin). This is what we found.

2 minute boiled eggs are too raw. Also, torching egg shells can cause exploding egg shells.

3 minutes seemed about right, if you’re willing to lose some of the white.

We baked two cupcakes with 4 minute eggs (easy to peel) and six with three minute eggs (harder to peel, but much less done).

And the results?

Slicing open a three minute egg cupcake…

Dangit, the yolk was cooked through. But not overcooked.

The yolks in the four minute eggs were definitely overcooked.

Oh well. And, in case it’s at all questionable, hard boiled eggs don’t go well with chocolate.