Momofuku slow-poached eggs

Ahhh...Momofuku.  How we love thee.  When choosing recipes from the Momofuku cookbook for our last cooking marathon we didn't choose any of the recipes that called for their slow-poached egg method.  But Clint had already talked it up and I desperately wanted to make them anyway, so I made a few just to try it.  Ours were cooked with the heat a little too high, but still came out pretty well.

The basic procedure is to cook the eggs in a water bath at a very low temperature (140-145 degrees F).  They end up looking like the top-left egg in the picture below.  They can safely be eaten right from the shell, but we chose to fry them because of this description from David Chang.  Man, did they come out looking weird. 

"Slow-poached eggs make for fried eggs with perfectly runny yolks and creamy whites, bookended by crispy brown sides.  They're shaped like hard-boiled eggs that have been lightly run over by a car."

Here we have a snack of brown rice with slow-poached eggs and quick-pickled cucumbers, along with Olivia's Sour Cherry Something for dessert.  Delicious.