I'm doing some lemongrass scotch eggs and I was wondering if anyone out there has a technique/recipe for this? I am using AA Large eggs, right out of the fridge, I'm in DC and the kitchen is about 55 degrees Fahrenheit.
Right now I am using Chef John's technique which is bringing water to a boil(1/2") to steam the eggs, but with this method the submerged side is overcooked while the unsubmerged side has runny whites.
He tells us to cook for 6 minutes with a lid and then ice bath. Does anyone else have a better method? Perhaps, I should look at ramen books/sites and see how they make their eggs, but I want a truly runny yolk or custardy is ok with me.
Thanks in advance