/ck/ - Food & Cooking

>>15301998
I made a body temperature slow cooked egg in my little sister. Beautiful. We did it overnight with it inside her vagina. Lol my grandfather even ate some.

>>15301998
>A 64-degree egg (that's ~147 degrees Fahrenheit) is an egg cooked in an immersion circulator at a low-for-cooking temperature. Unlike a poached egg, where a soft boil solidifies the white along with some of the yolk, a 64-degree egg is more unctuous throughout. Depending on preparation — 63-degree eggs are also common — the white and yolk are cooked uniformingly (and minimally) all the way through; the whole thing jiggles lasciviously, threatening to rupture before you even pick up your fork.

undercooked egg got it

>>15302020
i've never tried it. supposedly it's a lot different than an undercooked egg, but honestly it sounds like a meme chef thing to me. i wanted to know if it was worth it to waste that much time just to try it. not that i have anything better to do, lol

>>15302007
>cunny side up

>>15302577
that was a good one bro. very nice.

Yes I’ve had a soft boiled egg. Its like eating a runny egg. Not worth the effort.

>>15303014
>Not worth the effort.
The slogan that typifies an entire generation.

>>15303031
An omelette is worth the effort. A poached egg is worth the effort. A soft boiled egg is just a really gooey underdone egg, its nothing special.

>>15302577
lmao

>>15301998
I have started doing this lately but I do 158F or 70C at the moment. 13 minutes at that temp gives a pretty nice "onsen tamago," which for me is probably the easiest way to eat eggs and goes great with many different things.

>>15303053
I make this all the time and it's a minimal amount of effort. When I set my burner to low it maintains the temperature exactly where it's set to, so it's just a matter of waiting 13 minutes. I really like the texture of this egg.

>>15301998