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1
Fill a pot with 500 ml water and bring to exactly 63°C using a precision thermometer; maintain this temperature throughout.
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2
Lower room-temperature eggs gently into water using a spoon; set timer for 60 minutes.
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3
Monitor temperature continuously; adjust heat to hold 63°C ± 0.5°C.
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4
After 60 minutes, remove eggs with a slotted spoon and shock briefly in cold water to arrest cooking.
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5
Gently crack and peel under cool running water, preserving the delicate white-yolk membrane.
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6
Serve immediately in a warm bowl with fleur de sel and Tellicherry black pepper.
