The momofuku eggs

A commenter urges me to report on the eggs, below. I found it easy to keep the temperature near 140 for the 45 minutes, by periodically adding cold water from the fridge to my pot. When I cracked the eggs, mostly because I hadn't read the entire recipe carefully - and especially not the part where Chang says that the egg white will be thin and not set - I saw a thin, see-through ablumen and panicked, tossing the eggs into a hot pan with oil for a couple of seconds. Which I then discovered Chang had already thought of via his note about fried slow poached eggs directly following the recipe.

In any case, the effect when you crack the egg and a poached eggs plops out is remarkable, and I do think that the result is a more custardy texture than a traditional poached egg. I'm going to continue to work on the technique in preparation for a brunch I plan on throwing in the next couple of weeks, and will document with pictures.