When geeks get hungry simply cooking an egg will never do. We have to apply technology and learn what is the best temperature for denaturation of proteins. Naturally a regular fried egg will never do. Poached eggs are much cooler and require a bit of manual dexterity and timing. Traditionally trained chefs learn this through lots of practice and heuristics. Heuristics will, of course, never do. Far too imprecise. We've got to get precise temperature control and use modern materials and technology to make the process more easily reproducable. So here goes:
Get a fairly deep pot, a heat source controlled by a PID controller accurate to +/- 1 degree F, a timer (preferably a timer app on your android phone of course), plastic wrap, string, cup, olive oil, an oil brush, water, and um... something else. Oh yes - an egg!
1. Put the water into the pot at least 3 inches deep.
2. Set your PID temperature to 175F and apply heat letting the temperature stabilize.
3. Tear off a square of plastic wrap and spread olive oil on one side fairly liberally with the oil brush. If you fail to oil the plastic your egg will stick when you try to put it onto your serving dish which isn't a pleasant sight.
4. Set the plastic wrap atop the cup pushing it into the indentation.
5. Break the egg and carefully pour its contents into the cup.
6. Tie up the plastic wrap with the string.
6. Set the timer to 3 minutes then drop the egg into the water bath to cook.
7. When the timer expires bring the egg out and immediate serve it atop whatever dish you have prepared for it.
8. Finally - put your camera battery into the charger cause you forgot to charge it the night before and can no longer take pictures of the end result.... er... sorry. Next time proper food porn. Trust me it tasted yummy.Share on Twitter Share on Facebook