Monday night I attended a lecture on food writing at Redcat in the Disney Center, downtown L.A.. Among others at this roundtable were Mary Sue Miliken and Susan Feniger, the Two Hot Tamales.
In a brief discussion, Mary Sue M. mentioned her love of the 55 minute egg. I found links to an L.A. times article in late March where she describes the cooking method:
“Milliken says she lays an inverted saucer in a saucepan (so the bottom doesn't get too hot), places a layer of eggs from the refrigerator onto the saucer, pours boiling water over them, sticks a thermometer in, and once the temperature gets down to 145 degrees, maintains that temperature for at least 45 minutes. It's tricky keeping the temperature constant at such a low setting. (For those without a super-low setting on their stove, it means turning the heat on and off.)”
The possibilities for these eggs are endless, but having company for the Mothers Day weekend and not having to fiddle with the eggs that same morning sounds too good to be true.
She mentioned at this lecture that the eggs can keep for weeks in the fridge. (Could I have been hearing things??) Her family loves them because you just drop one in a cup of hot water to reheat... and the texture is marvelous.
Has anyone tried this method? If they hold for a week, I'd be elated.