Not what you're after, but I've made great "poached" eggs in the instant pot. 2 min, quick release, into an ice bath. Perfect every time.
Poaching sous vide eggs?
I just had a thought: if you did some sous vide eggs in advance (135F for 75 mins), a bunch at a time, could you then poach multiple eggs all at once in a water-filled skillet because the sous vide process would have thickened the white enough to keep them from spreading (without whirl pooling)?
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Wouldn't that be soft-boiled?Not what you're after, but I've made great "poached" eggs in the instant pot. 2 min, quick release, into an ice bath. Perfect every time.
Kinda...Not really boiled...pressure cooked. They come out of the shells looking like perfectly round poached eggs though.Wouldn't that be soft-boiled?
Oeufs mollet: poached in the shell.
If you poach eggs by whatever method you like, then chill well, they can be dropped in boiling water for a minute and will be perfect.
If you poach eggs by whatever method you like, then chill well, they can be dropped in boiling water for a minute and will be perfect.
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