Best 2 Momofuku Slow Poached Eggs Recipes

Indulge in the art of slow-poached eggs, a culinary masterpiece that elevates the humble egg to new heights of flavor and texture. Discover the secrets to creating perfectly tender and velvety eggs, enveloped in a delicate poaching liquid infused with aromatic herbs and spices. This versatile dish can be enjoyed on its own or as a luxurious addition to salads, sandwiches, pasta, and more. From classic French techniques to innovative modern variations, our curated collection of recipes offers a range of options to suit every palate and occasion. Embark on a culinary journey and elevate your breakfast, brunch, or lunch with the artistry of slow-poached eggs.

Here are our top 2 tried and tested recipes!

SLOW-POACHED EGGS

Slow-Poached Eggs image

Use this egg recipe from chef David Chang's "Momofuku" cookbook to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Egg Recipes

Yield Makes 4

Number Of Ingredients 1

Ingredients

4 large eggs

Steps:

Fit a large pot with a rack and fill with water. Place over lowest possible heat.
Heat water to between 140 and 145 degrees; add eggs to pot. Cook eggs 40 to 45 minutes, checking temperature regularly; add ice cubes if water gets too hot.
Use eggs immediately or transfer to an ice-water bath to chill. Drain, and transfer to refrigerator for up to 24 hours. Warm eggs under piping hot tap water for 1 minute before using.
To serve eggs, crack them, one at a time, into small individual saucers. The thin white should not be firm or solid. Carefully pour off loosest part of white before serving.

SHRIMP AND GRITS WITH POACHED EGGS

Shrimp and Grits with Poached Eggs image

Southern-style grits take on mouthwatering Asian flavors in this one-of-a-kind recipe from chef David Chang's "Momofuku" cookbook -- serve for a special brunch or equally satisfying dinner dish. Photo credit: Gabriele Stabile

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 cups white or yellow quick-cooking grits
2 cups Bacon Dashi
2 tablespoons usukuchi (light soy sauce)
Coarse salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 pound smoky bacon, cut crosswise into 1-to-1 1/2-inch-long strips
1 pound medium shrimp, peeled and deveined
2 tablespoons grapeseed oil
4 Slow-Poached Eggs
1/2 cup chopped scallions

Steps:

Place grits in a medium bowl and add 2 cups water. Let grits soak at least 8 hours and up to overnight.
Drain grits and transfer to a medium saucepan. Add dashi and bring to a simmer over medium-high heat. Cook, whisking constantly, for 5 minutes. Add usukuchi, a large pinch of salt, and season with pepper. Continue whisking constantly until thickened, bubbling, and no longer grainy, about 10 minutes. Stir in butter until melted; season with salt and pepper. Set aside and keep warm.
Heat a large cast-iron skillet over medium heat. Add bacon and cook, stirring occasionally until it shrinks to about half its original size and is crisp and browned, 5 to 6 minutes. Remove bacon from skillet using a slotted spoon and transfer to a paper towel-lined plate. Drain fat and wipe skillet clean; set aside.
Place shrimp in a large bowl and add grapeseed oil; season with salt and toss to coat. Heat cast-iron skillet over high heat and add shrimp, working in batches if necessary. Press down on shrimp using the back of a spatula or a smaller pan to sear for 1 to 2 minutes. When shrimp look about halfway cooked, turn and press down on second side. Continue cooking until shrimp have just become opaque and have browned slightly. Remove from pan.
Divide grits evenly between 4 bowls; top each with a poached egg. Divide shrimp and scallions evenly between bowls and serve immediately.

Tips:

Use the freshest eggs possible. This will ensure that the eggs have a rich, flavorful yolk and a firm white.
Bring the water to a gentle simmer before adding the eggs. This will help to prevent the eggs from cracking.
Cook the eggs for the correct amount of time. The cooking time will vary depending on the size of the eggs and how runny or firm you like them.
Transfer the eggs to an ice bath immediately after cooking. This will stop the cooking process and help to preserve the yolks' bright yellow color.
Serve the eggs immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Slow-poached eggs are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover eggs. With a little practice, you can easily make perfect slow-poached eggs at home.