José Andrés is the Spanish chef who better serves as an ambassador, currently, of our gastronomy in the United States. He was in charge of the kitchens of the White House during the G8 summit in 2012, he has set up the Little Spain Market with the Adriàs in New York, took part in The Drew Barrymore Show for make the American public aware of the advantages of xuxos over the croissant. In addition, he happily shares how we can prepare his favorite desserts at home or his personal trick to not stay hungry when he doesn’t like the food on the plane. And he also has something to say about a particular way of cooking eggs.
Although José Andrés is devoted to egg dishes such as potato omelette; fried eggs or broken eggs, the Asturian living in Washington has a certain phobia of eating or cooking eggs. So much so that, during a talk on his podcast, he has come to express the profound aberration that a cooking method that is very fashionable seems to him.
Is about the star of brunch: poached eggs. “To be an egg, to give your life to feed others, to have someone crack your shell and then someone throw you into ugly water, with a little salt and a little vinegar to coagulate. I think one of the most important things sad events in the history of mankind is a poached egg”, he explained.
However, the complaint has provided an alternative. ORa way to cook eggs, not poached, but something further, which consists of cooking the egg for 35 minutes at 147 degrees Fahrenheit (the equivalent of about 64 degrees Celsius), which is why they are called Eggs 147.
In this way, “the egg coagulates but the components of the egg, the yolk and the white, where all parts of the egg are happy and you are happy too with that midpoint where it doesn’t overcook, it doesn’t stay hard. It’s like a poached egg, but without being a poached egg,” he explained.
Cover photo | Sincerely Media
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