MacKenzie Posted October 18, 2015 Report Share Posted October 18, 2015 Did this two days in a row and the eggs turned out perfect. All of the white cooked and the yolk was nice and creamy. Start with eggs at room temperature, SV exactly at 167F, set the timer for 15 mins (this is Important). Remove the egg and place it in cold water for several seconds. This morning's egg- The pixs don't really show how creamy the yoke but if you taste one you will never forget it and white also tasty. Yesterday's breakfast. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 18, 2015 Report Share Posted October 18, 2015 Mmm!! I feel like breakfast for dinner now. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 18, 2015 Author Report Share Posted October 18, 2015 tinyfish, do you have your SV yet? If so try these eggs, they are beyond description:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 19, 2015 Report Share Posted October 19, 2015 (edited) Eggs look yummy - unfortunately SV is way down on the list of BBQ items to buy - but it's on the list. Edited October 19, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 19, 2015 Report Share Posted October 19, 2015 Sous vide eggs are a hook shot, relying on time and temperature as your precise instructions note, because the whites and yolks cook differently. The best discussions I have seen are by Modernist Cuisine, or by the ramen community. Here is one: Modernist Cuisine - The Secret to the Perfect Soft-Boiled Egg Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 19, 2015 Author Report Share Posted October 19, 2015 Syzygies, interesting article, thanks for the link. I laughed out loud when I read the bit about using the Dermal to open the egg. Not saying that I wont' be trying that because I probably will. I've tried many a technique for SV eggs and by far the simplest and quickest is the one I just posted. As you mentioned the trick is the yoke and the white done. These eggs are so addictive, it's that creamy smooth texture that does it. My biggest problem is the eggs I get are sooo fresh the membrane is not easily separated. I could store a dozen for a couple of weeks and see how that works. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2015 Report Share Posted October 20, 2015 One of the 2 best SV cooks that I've ever done - the other being shrimp (OK, maybe the butter poached sea bass!) My inspiration to try SV eggs was a famous pasta dish = Pepe e Ouvo - think carbonara without the meat. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 20, 2015 Report Share Posted October 20, 2015 One of my favorite simple pastas! Looks great. Benton Quote Link to comment Share on other sites More sharing options...
tony b Posted January 31, 2016 Report Share Posted January 31, 2016 Still experimenting with time/temp combos. I love the "classic" of 142F for 50 minutes, but that's a long time to wait for breakfast. Today it was 162F for 17 minutes, 20 secs. Close, but still not there. Whites were almost set, still needed a spoon vs a fork to eat them. The yolk was just set, very creamy, but not runny at all. Served with leftover country ribs from dinner. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 31, 2016 Author Report Share Posted January 31, 2016 Looks delicious, Tony. Drop those eggs into boiling water for 1 min or maybe less and then cool. That might be one way to set the whites but not long enough to cook the yolks any more. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 31, 2016 Report Share Posted January 31, 2016 When you finally get the perfect egg with repeatable results you know I'm going to buy a SV just to make eggs. I love perfect poached eggs. Firm white and runny yolk. The big question is how are you going to compensate for different sized eggs. Not all LG eggs are created equal. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 31, 2016 Author Report Share Posted January 31, 2016 Not all LG eggs are created equal. Picky picky. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 1, 2016 Report Share Posted February 1, 2016 My eggs are from a local supplier, so they don't vary much in size. The shell color does though - various shade of brown. However, I am on the look out for Grade AA eggs, as I hear that they are head and shoulders above the standard Grade A eggs. Charles, your "perfect" poached egg is readily achievable - 142F for 50 minutes. I'm just trying to find a shortcut, as 50 minutes is a long time for cooking breakfast. But, I'll use that time/temp for poached eggs for supper (think carbonara) when I have the time. If you do want to get that picky about small variations in egg size, there are SV calculators that can factor that in to the time/temp equations. I hear the clock counting down to you finally ordering an Anova, Charles! You know you want one! Just admit it and buy the damned thing all ready! LOL Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 1, 2016 Report Share Posted February 1, 2016 LOL - just trying to pay some bills off first before I start buying more bbq accessories. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
