Fill a pot with cold water and place the eggs in it. Cover the pot to limit evaporation.
Start heating the water. It should reach the exact temperature of 64°C. Not more, because otherwise the egg will coagulate too much, not less, because otherwise the egg will not coagulate. To reach this precise temperature, you need to use a thermometer. Cook for 40 minutes.
If you have a steamer or a multifunction robot like the Thermomix, Magimix’s Cook Expert or Moulinex’s Compagnion, use the steam function and program the temperature to 64°C and cooking time to 40 minutes.
Serve the eggs immediately at the end of cooking.
1 potTop 3 pots and pans sets
1 stand mixerThe top stand mixers
1 heating blenderHeating blender.