https://www.youtube.com/watch?v=BMuKZvf25fk
boiled egg - water boiled, 3, 4, 7 mins, cool down 5 mins
Onsen egg - 85C water, room temp egg, soaked 11-12 mins.
Scrambled egg - don't overcook, add water or milk or cream, low fire, oil, stir slowly prevent overcook, 70% cook, trun off fire, continue stir
Poached egg - vinegar , tall pots, 90-95C , swril, cool down 2 mins
Steamed egg - egg vs water ratio 1:1.5 (dashi stock for water), filter buble, wrap film, steam 8 mins, off fire, keep 3 more mins
Confit egg york - 65C confit , oven 65C, heat oil to 65C, add egg to oil, thyme black pepper, 45-55 mins oven, finger test, slight bounce,
