Recipe: Perfect Slow-Cooked Egg

Slow-Cooked Egg. The secret here is cooking the eggs low and slow — low heat, plus plenty of time for soft eggy curds to gradually form. These eggs stop short of Laurie Colwin's famous method of cooking eggs very. Egg holds its' shape pretty well but IMO the yolk a tad bit overcooked.

Slow-Cooked Egg What's new is that you can now make them easily at home. The slow cooker is a jack-of-all-trades. It can make dinnertime a breeze, but did you know it could lend its skills to the breakfast table too? You can have Slow-Cooked Egg using 2 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Slow-Cooked Egg

  1. You need 1 of immersion circulator.
  2. Prepare 1 of egg.

Very, very slow-cooked eggs even better. Reviews for: Photos of Slow Cooker Egg Brunch Casserole. You saved Slow Cooker Egg Brunch Casserole to your Favorites. I'm not sure what you mean, but if you mean this: —they're delicious.

Slow-Cooked Egg step by step

  1. Prepare a water bath to 62.8 degrees C. The pic is of my nomiku circulator as it's getting set up. Pretty cool. Interesting interface, and it has some cool features..
  2. Place your egg in the hot water. You can do several eggs at a time, just make sure that there's enough room for water to move around so that you don't end up with spots where the temp varies..
  3. Set a timer for 45 minutes..
  4. At the 45 minute mark, remove the eggs from the water. Use them right away or store in the refrigerator..
  5. To use, just crack one opened and separate the loose white that doesn't coagulate like you see in the pic. If you're using eggs that have been in the fridge, crack them into hot water and let them sit for 5 minutes or so to warm up..
  6. These things are great. Crack one in a bowl with some soy sauce, or into some noodles or a bowl of rice. Use it in place of a poached egg for eggs Benedict. Can't really go wrong..

That there is a hamine egg, which has been slow cooked for several hours. And why it's appearing all over town? Onsen tamago (Japanese: 温泉卵 or 温泉玉子) is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm. A slow cooker is designed to cook foods at a low temperature for long periods of time so you can create a meal while doing other things.