Of all the cookbooks I’ve leafed through in the last couple of years, ‘Momofuku’ has been one of the most inspiring. Filled with brash, no nonsense recipes lifted straight from the menu of the now almost iconic New York restaurant. Perusing what Chef and owner, David Chang self effacingly describes, as ‘Bad pseudo-fusion cuisine’ is always a rewarding pastime. Every time I look, I find something I want to try cooking for myself.
Slow poached eggs for example. A Momofuku take on a Japanese method of slow cooking an egg in its shell, the end result; being able to crack it open and have a ready-poached egg slide out. It’s frigging cool, if nothing else.
1. Fill your deepest saucepan with water and put on the hob over the lowest possible heat.
2. You need to keep the eggs from sitting on the bottom on the pan, so improvise with whatever you have to hand to achieve this, maybe a steamer rack or scrunched up foil. I used an upturned bowl.
3. Use an instant read thermometer to measure the temperature of the water. You’re looking for it to lie between 60C and 63C. If it gets too hot, add an ice-cube of cold water, it’s important it stays in this range.
4. Add your eggs and let them sit for 40-45 mins, all the while monitoring the water temperature.
Admittedly a bit of a pain in the arse to achieve, but once they’re done either use right away, or place in ice-cold water to cool, and then keep in the fridge for up to 24 hours.
If you refrigerate them, warm them under very hot water for 1 minute before using.
To serve, boldly crack the egg into a small saucer (they seem much more fragile than they actually are), discarding any loose white whilst sliding onto a serving dish.
So, a bit of a waste of time then?