Description
Precise poaching of eggs at 45–55 °C yields a silky custard‑like texture with a runny yolk.
Technical
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.
Science
Primary Reaction
Denaturation of ovalbumin and coagulation of ovotransferrin at controlled temperatures
Sensory Profile
Aroma ()
butterysoftsilkysubtleeggdelicatewarm
Origin & History
Civilization
French haute cuisine
Era