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Old Jan 30, 2015 | 2:58 pm
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JayhawkCO
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Originally Posted by grandgourmand
curious what's your technique for the egg? I'm procrastinating there because I see so much different advice on cooking temp and time. And I've seen some pretty ugly eggs (watery) on youtube. I'd love a perfectly poached egg.
I know this wasn't directed at me, but I did a 167° egg for 13 minutes and it was perfectly spreadable on some toast.

Chris
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