Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
A 63-degree egg is slow cooked in the shell in a water bath of 63 degrees celsius. The shell is removed after the cooking process. A poached egg is removed from the shell before cooking and cooked in simmering water for a short amount of time. According to this experiment, cooking eggs at slightly different temperatures in a water bath seems to make a difference. Perhaps the more exact cooking temperatures of a 63 degree egg give it a different texture than a regular poached egg.