Momofuku Slow Poached Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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

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.

SLOW-POACHED EGGS



SLOW-POACHED EGGS image

Categories     Egg

Yield 1 serving

Number Of Ingredients 1

As many eggs as you'd like

Steps:

  • 1. Fill your biggest, deepest pot with water & put it on the lowest heat possible. 2. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be the highest. If you've got a cake rack or steamer, use it 3. Use an instant read thermometer to monitor the temperature in the pot - if it's too hot, add cold water or an ice cube. Once the water is between 140 - 145 degrees, add the eggs to the pot. Let them bathe for 40 - 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed. 4. You can use the eggs immediately or store them in the fridge for up to 24 hours. (If you're planning on storing them, chill them until cold in an ice bath.) If you refrigerate the eggs, warm them under piping hot tap water for 1 minute before using. 5. To serve eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it's destined for.

MOMOFUKU SLOW-POACHED EGGS



MOMOFUKU SLOW-POACHED EGGS image

Categories     Egg

Number Of Ingredients 1

Steps:

  • Take a giant pot of water and put on the stove. Put a steamer rack in it so the eggs aren't close to the element. Bring the water up to 140˚F and hold it there. Drop the eggs in their bath and let them soak for about 40-45 minutes. *Turning the heat on for 30-45 seconds every 10 minutes or so is enough to keep the temperature in the proper range.

More about "momofuku slow poached eggs recipes"

BOOK REVIEW & RECIPE: MOMOFUKU SLOW-POACHED EGGS - VIET ...
book-review-recipe-momofuku-slow-poached-eggs-viet image
2009-11-24 Slow-poached Eggs Recipe But none of those things kept me from trying out more recipes, and I struck pay dirt with the slow-poached egg recipe. Meehan did a splendid job conveying Chang’s fervor over the utter simplicity of the cooking process, which originated in Japan with old ladies who took to multitasking at the natural hot springs. They soaked themselves while slow-cooking eggs …
From vietworldkitchen.com
Estimated Reading Time 8 mins


THE DARING COOKS DECEMBER 2010 CHALLENGE: POACHING TO ...
the-daring-cooks-december-2010-challenge-poaching-to image
2010-12-19 The Daring Cooks December 2010 Challenge: Poaching to Perfection with Momofuku’s Slow-Poached Eggs! Written by Kitchen Butterfly on December 19, 2010 in Recipes, Vegan & Vegetarian. I am smitten. With David Chang and his recipes…
From kitchenbutterfly.com
Reviews 32
Estimated Reading Time 8 mins


FRIED SLOW-POACHED EGG & GROUND PORK
fried-slow-poached-egg-ground-pork image
2010-01-09 The slow-poached egg is another one from Momofuku. The very abbreviated version of the story he tells in the book, is that old Japanese women would take baskets of eggs to the hot springs and the water was the perfect temperature to poach them inside the shell. The recipe …
From billievethat.wordpress.com
Estimated Reading Time 2 mins


SHRIMP AND GRITS WITH POACHED EGGS | RECIPE | FOOD ...
Mar 3, 2012 - 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 . Mar 3, 2012 - Southern-style grits take on mouthwatering Asian flavors in this one-of-a-kind recipe from chef David Chang's "Momofuku" cookbook -- serve ...
From pinterest.com
4/5 (6)
Servings 4


WHICH CAME FIRST? THE CHICKEN OR THE EGG? MOMOFUKU BOOK ...
2009-11-11 Slow Poached Egg Recipe. Fill the biggest pot you can find with water (this is important because a pot of hot water is hotter at the bottom and coolest on the surface. Using a big pot ensures that the greatest volume of water at the right temperature) and put it on the stove at the lowest possible heat. Use something to keep the eggs from sitting on the bottom (I used a steam rack). Using an ...
From trissalicious.com
Estimated Reading Time 7 mins


MOMOFUKU’S CHICKEN AND EGG ON THE THERMOMIX | TRISSALICIOUS
2011-07-20 Adapted from David Chang’s Momofuku Cookbook. Non Thermomix version can be found ... 4 slow poached eggs (recipe follows) Handful sliced spring onions to serve; 1. To make the brine, combine 1 cup of the sugar and 1 cup of the salt along with the water in a large plastic container and stir to dissolve. Add the chicken and seal. Refrigerate between 1 to 6 hours. 2. Remove the chicken from …
From trissalicious.com
Estimated Reading Time 4 mins


ESSEX EATING: SLOW POACHED EGGS
2012-11-27 Slow poached eggs for example. A Momofuku take on a Japanese method of slow cooking an egg in its shell, the end result; being able to crack it open and have a ready-poached egg slide out. It’s frigging cool, if nothing else. 1. Fill your deepest saucepan with water and put on the hob over the lowest possible heat. 2. You need to keep the eggs from sitting on the bottom on the pan, so ...
From essexeating.blogspot.com
Estimated Reading Time 3 mins


PAN ROASTED ASPARAGUS, POACHED EGG & MISO BUTTER RECIPE BY ...
I will always make poached eggs the Momofuku way, slow poached! Back to the pan roasted asparagus, it's a great side dish or can fill any vegetarian's belly! A recipe from Momofuku cookbook . Prep time: 10 minutes. Cook time: ...
From cookeatshare.com
5/5 (1)
Calories 223 per serving
Total Time 40 mins


THE EASIEST POACHED EGG RECIPE · I AM A FOOD BLOG
2012-03-20 I found the technique in New York chef David Chang’s cookbook, Momofuku. Chang’s slow poached eggs are based on onsen eggs, a Japanese egg cooking technique. Eggs are slowly cooked in their shell in 145 F hot water for 45 minutes. Because the eggs are cooked so slowly, the eggs are super creamy: the whites are just set and the yolks gloriously oozy. The beauty of slow-poached eggs …
From iamafoodblog.com
Estimated Reading Time 6 mins


70 MOMOFUKU / MILK BAR RECIPES IDEAS | MOMOFUKU, MILK BAR ...
Just Desserts. Yummy Cupcakes. Sweet. Sweet Treats. Momofuku Banana Cupcakes. Momofuku Banana Cupcakes, filled with Nutella and banana pudding and frosted with banana Swiss meringue buttercream. Cereal Recipes. Yum. Poached Eggs.
From pinterest.ca


25 BEST PERFECT POACHED EGGS IDEAS | POACHED EGGS, COOKING ...
See more ideas about poached eggs, cooking recipes, recipes. Dec 13, 2017 - Explore Marvel Rog's board "Perfect poached eggs" on Pinterest. See more ideas about poached eggs, cooking recipes, recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign ...
From pinterest.ca


MOMOFUKU RAMEN RECIPE: DAMN YOU TASTY | FOODIE BUDDHA ...
2011-11-26 ramen recipe adapted from David Chang’s Momofuku cookbook. This is part 2 of my Momofuku ramen guide.. This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish. While I strongly suggest you check out part 1 of the ramen guide for the grocery list and tips and tricks, this …
From foodiebuddha.com


CHOUXETTES: THE MOMOFUKU SLOW-POACHED EGG WITH MISO BUTTER
2010-02-12 Slow-Poached Egg from Momofuku by David Chang and Peter Meehan, pg 52 Notes: I've used a smaller pot for these, but this last time used my Le Creuset dutch oven. Go bigger. The more water, the less volatile the temperature, the less you need to hover and can do more interesting things. Have cold water handy, and if you just have a smaller pot, ice cubes. Use a candy thermometer. They …
From chouxettes.blogspot.com


MOMOFUKU SLOW POACHED EGGS RECIPES
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
From tfrecipes.com


SLOW-POACHED EGGS - KOTTKE.ORG
2009-11-13 I mentioned on Twitter last week that I made slow-poached eggs using a technique from the Momofuku book. A few folks asked about a recipe so here are the details: Fill your largest pot with water and put it over super low heat on the stove. Put something in the bottom of the pot to keep the eggs off the bottom…you want them to be heated by ...
From kottke.org


MOMOFUKU ASPARAGUS WITH MISO BUTTER - TERESA COOKS
Pan Roasted Asparagus with Miso Butter and Poached Egg (from the Momofuku cookbook) 1 bunch asparagus. 1/2 cup white (shiro) miso. 1 stick butter, softened (divided) 4 eggs. 2 teaspoons sherry vinegar. Snap the asparagus stems to remove the woody bottoms. Rinse them off. Mix together the miso and 5 tablespoons of the butter in a bowl.
From sites.google.com


MOMOFUKU RECIPES BY DAVID CHANG - FOOD NEWS
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. Jan 20, 2013 - All recipes from David Chang's famous book Momofuku, from various blogs & websites. See more ideas about ...
From foodnewsnews.com


Related Search