You might have seen the 63-degree egg.
"It's an egg that's cooked in its shell in a water bath," explains Jacob Anaya, the executive chef of OTC in Brickell. "The water is kept at a constant 63 degrees Celsius [145.4 degrees Fahrenheit], and the egg is left in there for one hour."
For years, chefs and practitioners of molecular gastronomy have obsessed over the egg -- searching for the best way to cook its white and yolk evenly. Most methods of preparation, such as traditional poaching, harden the white and a portion of the yolk.
When an egg is cooked slowly in a water bath, it yields a quivering, uniform mass. "This method allows an egg to be served flawlessly every time," Anaya says. "This is the modern approach to cooking an egg."
Anaya places his soft-poached egg over many dishes at OTC -- including his ratatouille, quinoa hash, and eggs Benedict.
At Eating House, Giorgio Rapicavoli does things a little differently. He amps the water bath's temperature up to 75 degrees Celsius. "It yields a firmer white, closer to a traditional poached egg. I'm all for runny eggs, but I still want to feel like I'm eating an egg, not pudding," Rapicavoli says. He plates his eggs over Brussels sprouts and carbonara eggs Benedict.
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Dena Marino, the chef of MC Kitchen in the Design District, employs the 63-degree egg in her most popular dish, bucatini alla carbonara. The bucatini -- a spaghetti-like noodle that's hollow in the center -- tangle around a creamy Parmesan sauce. When your fork pierces the egg, the yolk oozes over the plate -- adding a perfect, unctuous texture to everything it touches.
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