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Started By
Message
re: Anybody Ever Done Sous Vide Eggs?
Posted on 1/5/20 at 12:16 pm to Gaston
Posted on 1/5/20 at 12:16 pm to Gaston
quote:
White all the way cooked, yellow still fully runny...it’s somewhere between 145 and 150 (from that chart).
Pretty much the only reason I’d buy a SV unit.
You could safely enjoy your raw burgers with a sous vide.
0
Posted on 1/5/20 at 4:54 pm to windshieldman
quote:
I’ve heard the key to good sous vide, especially with eggs, is to have someone pounding you in the arse from behind while prepping it.
So you're saying you sous vide a lot?
Posted on 1/5/20 at 5:06 pm to tigerinthebueche
quote:
And wait an hour? For an egg?
Better be one helluva an egg.
Think of it another way. Let's say you're making eggs Benedict for 8 or even 18 people, you can start these eggs the night before and they will be ready when you need them the next day and not be overcooked. I wouldn't SV a small amount of eggs.
Some dishes need differently textured eggs.
Even the Modernist Cookbook that popularized the cooking method doesn't recommend SV for hard boiled eggs.
Posted on 1/5/20 at 5:33 pm to Btrtigerfan
quote:
Think of it another way. Let's say you're making eggs Benedict for 8 or even 18 people, you can start these eggs the night before and they will be ready when you need them the next day and not be overcooked.
No need for overnight, but I guess you could.
Another huge advantage for eggs benedict, is to can sous vide the hollandaise sauce before you use an immersion blender to emulsify it.
All you need to do before you eat is brown the protein and toast the bread/muffin.
Makes it sooo much less stress and saves time than poaching all the eggs the old way, double boiling the hollandaise and not breaking it, searing the meat, and toasting the muffin.
It's actually a great breakfast for a group if done sous vide. And you get to actually enjoy a mimosa.
Posted on 1/5/20 at 6:02 pm to KosmoCramer
There's an Egg Calculator
Posted on 1/5/20 at 7:03 pm to TH03
quote:
So you're saying you sous vide a lot?
Posted on 1/6/20 at 12:19 am to Stadium Rat
I'm a fan of 148
Posted on 1/6/20 at 2:25 pm to Stadium Rat
If I'm doing hard boiled for a crowd or big recipe I'll do them in the oven Alton Brown-style in a muffin tin (and a saucepan for a handful of them), but for something more precise than that I'd definitely give SV a shot.
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