Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Precise poaching of eggs at 45–55 °C yields a silky custard‑like texture with a runny yolk.
Origin: French haute cuisine (2000s) — France
See full technique reference →At 45–50 °C ovalbumin denatures into a translucent gel, while at 55 °C ovotransferrin coagulates, setting the white. The yolk’s lipovitellin remains liquid until ~60 °C, so maintaining the bath below 55 °C preserves a creamy consistency.
Primary Reaction
Denaturation of ovalbumin and coagulation of ovotransferrin at controlled temperatures
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.