Slow-Cooked Egg. The concept of slow cooking an egg is nothing new. The Japanese have been using hot springs to slow cook eggs for centuries. What's new is that you can now make them easily at home.

While most slow cooker recipes can be adjusted to cook over low or high heat, eggs don't follow suit. "Slow-cooked eggs" would be a more apt description. Very, very slow-cooked eggs even better. The slow cooker is a jack-of-all-trades. You can have Slow-Cooked Egg using 2 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Slow-Cooked Egg

Prepare 1 of immersion circulator.
You need 1 of egg.

It can make dinnertime a breeze, but did you know it could lend its skills to the breakfast table too? Reviews for: Photos of Slow Cooker Egg Brunch Casserole. You saved Slow Cooker Egg Brunch Casserole to your Favorites. Nutrition Highlights: Egg Beaters are a healthy alternative to whole eggs because they're fat.

Slow-Cooked Egg step by step

Prepare a water bath to 62.8 degrees C. The pic is of my nomiku circulator as it's getting set up. Pretty cool. Interesting interface, and it has some cool features..
Place your egg in the hot water. You can do several eggs at a time, just make sure that there's enough room for water to move around so that you don't end up with spots where the temp varies..
Set a timer for 45 minutes..
At the 45 minute mark, remove the eggs from the water. Use them right away or store in the refrigerator..
To use, just crack one opened and separate the loose white that doesn't coagulate like you see in the pic. If you're using eggs that have been in the fridge, crack them into hot water and let them sit for 5 minutes or so to warm up..
These things are great. Crack one in a bowl with some soy sauce, or into some noodles or a bowl of rice. Use it in place of a poached egg for eggs Benedict. Can't really go wrong..

And why it's appearing all over town? I'm not sure what you mean, but if you mean this: —they're delicious. Add the egg mixture and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. In fact, the Japanese have been slow-cooking eggs for hundreds of years in hotsprings. Similar eggs are served at some Japanese ramen noodle restaurants, such as Ramen Setagaya.