perfect egg - TM5
2 kg water
2 to 4 eggs
to serve : salt & sansho pepper
Weigh 2.1kg of water in the bowl (or just above the 2 litre mark). Gently place the eggs (in their shell) in the steaming basket.
Cook 50 minutes/65 degrees C/speed 3 for TM5
Gently crack the eggs, one by one into a small bowl and scoop out to serve onto a plate or a slice of toasted bread. (Do not skip this step, it serves to remove the liquid unappetising excess albumen).
Serve immediately with salt & sansho pepper
Result : a slow poached egg with a very creamy, perfect texture, every time! The sansho pepper gives a lemony kick.