"CaÃ*da de la casa" wrote in message news
On 1/31/2018 10:26 AM, Ophelia wrote:
>
>
> "CaÃ*da de la casa" wrote in message news >
> On 1/31/2018 8:34 AM, Nancy2 wrote:
>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>> favorite small
>> appliance. It will make soft- or hard-boiled or poached eggs without any
>> errors, and the eggs can be laid today and still peel with ease, if they
>> are
>> hard-cooked. Try it.
>>
>> N.
>>
>
>
> Alternately - sous vide!
>
> ==
>
> Hey! I have never done eggs sous vide!
>
> Temps and times?


Yes indeed, and this is a bit of a treatise on sous vide eggs, so please
bookmark:

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

I cooked eggs in a sous-vide cooker to various temperatures ranging
from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large
eggs for exactly 40 minutes€”enough time for the egg to reach thermal
equilibrium (that is, it is the same temperature as the water bath all
the way through to the center), but not so long that the effects of
prolonged cooking will have started to take effect. (We'll discuss those
effects more later on.)


165°F (73.9°C)

20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-02.jpg

If hard-boiled is how you like your eggs, then a 165°F sous-vide egg
should do you well. This is the ideal temperature for an egg salad that
has distinct chunks of tender, non-rubbery egg.

Loose white: Opaque and firm, but still tender.
Tight white: Opaque and firm, but still tender.
Yolk: Completely firm but still moist and not at all powdery. It
crumbles easily along fault lines.

And if you like your eggs even more well done than that, then I can only
surmise that you are either a) my wife or b) somebody with equally
strange taste.

Timing Matters!

So we've looked at temperatures, and for a long time I believed that
with eggs, that was the only thing that really mattered. That is, until
I had a chat with César Vega, an expert in the science of dairy
products. His assertion was that since many of these gelling reactions
take place relatively slowly, simply bringing an egg up to equilibrium
temperature will not actually take it to its maximum thickness.

So I cooked eggs at each of these temperatures for times ranging from 45
minutes to 2 hours. The testing showed that indeed timing does matter,
though the most noticeable effects are with the egg yolks. For instance,
an egg cooked at 145°F for 45 minutes will have a barely set white and a
completely liquid yolk. Take that up to 2 hours and the whites will
still be just about the same, but the yolk will have thickened to the
point where it holds its shape as well as, say, a washed up jelly-fish.

==

Copied! Thanks, I will try it out)