I tested David Chang’s 5:10 with duck eggs. My theory is that duck whites don’t quite work like chicken so it would need a little longer to cook the whites and get a the yolks just right. I put the eggs in the boiling water at the same time and set my timers. After 5:10 and 5:20 I take the eggs out and put them in an ice bath. After the ice bath I peeled the eggs and placed them in a bowl of water that had a dash of liquid smoke. 30 minutes later I took them out and ran them under hot water to warm them back up. In the pictures 5:20 eggs have the clothespin attached to the bowl/plate.
After my experiment I took eggs and added them to a Momofuku inspired chicken and egg dish. In my version, I used duck fat poached chicken breasts , quick pickles made with raw turbino sugar and grey flor de sel, and a garlic thai chili teriyaki sauce.
