Ratings4 out of 56,863 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesMichael3 years agoIgnore the reviewers who didn’t actually make this recipe and touted their own homemade concoctions. This recipe is fantastic.Sander A3 years agoA professional chef who developed the recipe, and has made it hundreds of times to perfect it, publishes the recipe. Forty percent of the comments are from people who didn’t try the recipe and say it’s all pointless; throw the protein on a fire like when I was 7 they say, and push it around with a stick and it’s every bit as good. Insufferable. I’ve been doing sous vide eggs and these are much better and quicker. Thanks Kenji.Andrea3 years agoI’m all for technique and soft eggs but this is far more work than necessary to get soft creamy curds; I heat a pan on low, throw some butter in, whip my eggs with a fork in a bowl off to...
