Sous vide

pnoon · 02-14-2017, 09:58 AM

So I gave soft-boiled eggs a try this morning. 167 for 14 minutes.
Served on a slice of buttered toast. Nothing fancy. (OK. The toast was my homemade pumpernickel bread.) It was quite delicious.

A couple of observations. First, the yolks, while still soft, were pretty much set. I prefer the yolks to be runny. Second, most of the egg poured out of the shell rather easily. However, some did adhere to the shell interior. I used a teaspoon to scoop out the remaining white.

I have used seriouseats.com as my primary source for information about sous vide cooking. I found this article to be quite interesting. http://www.seriouseats.com/recipes/2...ched-eggs.html

Next time I plan to try the eggs at 145 for 45-60 minutes.

02-14-2017, 09:58 AM	#11
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide So I gave soft-boiled eggs a try this morning. 167 for 14 minutes. Served on a slice of buttered toast. Nothing fancy. (OK. The toast was my homemade pumpernickel bread.) It was quite delicious. A couple of observations. First, the yolks, while still soft, were pretty much set. I prefer the yolks to be runny. Second, most of the egg poured out of the shell rather easily. However, some did adhere to the shell interior. I used a teaspoon to scoop out the remaining white. I have used seriouseats.com as my primary source for information about sous vide cooking. I found this article to be quite interesting. http://www.seriouseats.com/recipes/2...ched-eggs.html Next time I plan to try the eggs at 145 for 45-60 minutes. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden

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