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Chainsaw13 · 03-20-2016, 08:01 AM

Kinda surprising Neil, that the whites wouldn't set at that temp. You will always have some runny whites when doing sv eggs, in less you run a lot higher temp. Here's a great article that explains all the different times/temps for different consistencies.

http://www.seriouseats.com/2013/10/s...bout-eggs.html

Me, I do 145°f for 50 mins.

03-20-2016, 08:01 AM	#275
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,046 Trading: (96)	Re: Sous vide Kinda surprising Neil, that the whites wouldn't set at that temp. You will always have some runny whites when doing sv eggs, in less you run a lot higher temp. Here's a great article that explains all the different times/temps for different consistencies. http://www.seriouseats.com/2013/10/s...bout-eggs.html Me, I do 145°f for 50 mins. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.