• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
Butter N Thyme
menu icon
go to homepage
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
search icon
Homepage link
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
×

How To Poach Eggs "Inside" Of The Shell

Published: Oct 9, 2017 · Modified: Sep 28, 2022 by Steven Pennington · This post may contain affiliate links.

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Poaching an egg within the shell will create a perfectly shaped cooked egg. When we poach an egg the traditional way, some of the egg whites will remain in the cooking water, resulting in less than a perfect presentation.

Poached egg inside of shell

Needed equipment

  • Pot of Water or Sous Vide Machine
  • Temperature Probe
  • Timer

The 63 Degree Egg

Poach Eggs Inside Of The Shell

" What The Number 63 Represents "

63 degree egg

The 63-degree egg has long been used in fine dining restaurants. It's simply beautiful in the world of egg cookery. When poaching eggs the traditional way, the whites get separated to some degree in the water. This affects the shape and presentation of the finished poached egg. When perfection is the goal, the 63-degree egg is king. While it is called the 63-degree egg, you don't have to dial in to 63 degrees.

If you like a more firm-textured egg white, increase the water by a few degrees.

A temperature of 65 degrees is good and would translate Fahrenheit to 149 degrees.

Egg Coagulation

What is egg coagulation?

The simplest answer would be egg coagulation is the process of the protein strands in the egg tightening and coming together,, creating a network. This process begins at the temperature of 60C / 140F. Yet the rabbit hole goes a bit deeper. When the temperature reaches 60C / 140F, only 12% of the egg whites begin coagulating. The other major egg white structure, ovalbumin, makes up 54% of the egg white proteins and fully tightens at higher temperatures. Just like when boiling eggs, bring the water to a boil first. Boiling water happens at 212 degrees at sea level.

63 Degree Egg cookery makes this technique an amazing culinary observation.

Hard Boiled Eggs In Instant Pot: Easy Peel

Hard-boiled-eggs-shelled-plated

Perfect Poached Eggs | How-To Video

Post To Check Out

21 Best Egg Substitutes: Conversions

Scotch Eggs Recipe

Hard Boiled Eggs In Instant Pot: Easy Peel

10 Different Types of Yeast | Uses | Defined

Best Challah Bread Recipe: How To Braid

63 degree egg

More Egg Cookery Series

  • Macadamia nut butter & parmesan deviled eggs
    Macadamia Nut Butter & Parmesan Deviled Eggs
  • Scotch egg recipe 2
    Scotch Eggs Recipe
  • Soft boiled eggs two different methods
    Perfect Soft Boiled Eggs | Two Methods
  • Sous vide omelet
    How To Cook Omelet In a Water Bath / Sous Vide Omelet

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

butter n thyme

Welcome To Butter N Thyme

Chef Steven Pennington

Hello, I'm Chef Pennington, creator of Butter N Thyme

I'm glad you found us

If you're a beginner or seeking to enhance your culinary skills with more advanced culinary techniques and recipes, we have everything your kitchen requires.

Our passionate chefs are on a mission to help anyone learn how to cook with confidence.

Weekly Updates

➡️ Weekly Update Email ➡️Weekend Entertaining Menu Ideas

Trending Posts

  • Passion fruits
    Passion Fruit: Defined, Images, Benefits, Uses, and Warnings
  • Pixie tangerines - mandarin orange
    Pixie Tangerines 🍊 A Comprehensive Guide
  • Lychee fruit
    Lychee: An Exotic Fruit Treasure with Rich Origins
  • Picking fruits
    Ultimate Guide to Picking Fruit A-to-Z
  • How to make ricotta cheese
    How To Make Ricotta Cheese 🧀 Ultra-Pasteurized Method
  • Pinto beans vs black beans
    Pinto Beans vs Black Beans | Comprehensive Comparison
  • Red beans and rice with ham hocks
    Authentic Southern Red Beans and Rice with Ham Hocks
  • Adzuki beans
    Adzuki Beans | Use | Benefits | Nutrition
youtube subscribe to our channel

How-To

  • 12 ways to cook eggs
    Ways To Cook Eggs: 12 Methods🍳
  • Cantaloupe growing on the vine.
    How To Grow Cantaloupe 🌱 Step-by-Step
  • National croissant day
    National Croissant Day 🥐 How To Make
  • Southern fried oysters
    Southern Fried Oysters | Works Because It's Simple
  • How to cook with peppers
    How To Cook With Peppers | 6 Ways
  • Chipotle peppers spread out on wooden cutting board
    What Is Chipotle Pepper? (How To Make)
  • Hatch chile 2
    Hatch Chile | Seasons | Uses | Recipes
  • Ripening bananas
    How To Ripen Bananas

Footer

Butter N Thyme youtube channel

  • Privacy Policy
  • Disclaimer
  • Accessibility

Newsletter

  • Sign Up! for emails and updates
Newsletter Signup

Home

Social

Recipes

About

Videos

Contact

↑ back to top

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Butter N Thyme