/ck/ - Food & Cooking

>>10588064
>starting from cold water
That sounds that a shitty idea.

I tried to make an oeuf à la coque by starting with cold water. Supposed to avoid the temperature shock and smoothly cook it, when bubbles start to appear in the bottom of the cooking pan, you need to wait 45 seconds and remove them.

Either I fucked up a step or it's a shit idea, because nothing beats the 3 minutes hourglass and just leaving the egg out of the fridge for half an hour before you put it in the boiling water.