Home Cooking


Bath Cooked Eggs - NY Times


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Bath Cooked Eggs - NY Times

Sean Dell | Apr 22, 2006 02:47 PM

Hey Hounds,

Did anyone notice the piece in Wednesday's NY Times about chef, David Chang's bath cooked eggs?

It involves cooking the eggs in a bath of 140 degree water for between 45 and 60 minutes.

Apparently they have a great soft-boiled texture after this.

Before I start the experiment, has anyone ever tried it? Are the results as good as suggested?


- Sean

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