On 1/31/2018 1:28 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 1/31/2018 10:26 AM, Ophelia wrote:
>>
>>
>> "CaÃ*da de la casa"Â* 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.Â* 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.Â* Try it.
>>>
>>> N.
>>>
>>
>>
>> Alternately - sous vide!
>>
>> ==
>>
>> Hey!Â* 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
>
> Â*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!Â* Thanks, I will try it out)

You're most welcome.

Sorry for such a long essay on it, but there are so many ways to cook
eggs from soft to hard.