Momofuku Slow Poached Eggs Recipes

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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.

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.

SLOW PORK MOMOFUKU (SLOW COOKER)



Slow Pork Momofuku (Slow Cooker) image

Chef Leah Erskin is not enamored of her slow-cooker, but has realized that this recipe, adapted from "Momofuku" by David Chang and Peter Meehan, was perfect for it. No ingredients were given for the spicy sauce, you are on your own. Suggested servings seems low to me, but this is what she wrote.

Provided by duonyte

Categories     Pork

Time 16h

Yield 4-6 serving(s)

Number Of Ingredients 14

4 lbs bone-in pork shoulder (Boston butt)
1/3 cup sugar
kosher salt
1/4 cup brown sugar
1 1/4 cups thinly-sliced scallions
1/4 cup grated fresh ginger
2 tablespoons canola oil
1 teaspoon soy sauce
1/2 teaspoon sherry wine vinegar
1/4 teaspoon kosher salt
steamed rice
bibb lettuce
cabbage kimchi
chili sauce (ior other spicy sauce)

Steps:

  • Rinse and pat dry the roast. Combine the white sugar and 1/3 cup kosher salt and rub all over the roast. Slide into a plastic bag and refrigerate 6 hours or overnight.
  • Remove roast, discarding bag and juices. Rinse and pat dry.
  • Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.
  • Stir together the garnish ingredients.
  • Remove pork from slow cooker and place on a rimmed baking sheet.
  • Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.
  • Slide into a 500 deg oven and allow to caramelize, about 10 minutes.
  • Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scallion garnish and other condiments.

Nutrition Facts : Calories 1264.8, Fat 88.7, SaturatedFat 28.8, Cholesterol 322.1, Sodium 497.4, Carbohydrate 33.6, Fiber 0.9, Sugar 30.8, Protein 78.8

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