Comments on: SVS: Slow Cooked Eggs https://norecipes.com/slow-cooked-eggs/ Thu, 07 Jan 2021 00:03:34 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc Matsumoto https://norecipes.com/slow-cooked-eggs/#comment-29016 Thu, 07 Jan 2021 00:03:34 +0000 https://norecipes.com/slow-cooked-eggs/#comment-29016 In reply to Pierre.

Hi Pierre, 77 C for 1 hour should get you eggs with a firm white and yolk, but without the green ring around the yolk.

]]> By: Pierre https://norecipes.com/slow-cooked-eggs/#comment-29015 Wed, 06 Jan 2021 20:43:25 +0000 https://norecipes.com/slow-cooked-eggs/#comment-29015 Hello everybody.

Anyone know how to cook eggs really HARD with a sous-vide ? Température and duration...

I guess the texture should be less chewy and the taste less sulfury if cooked "unboiled" under 100°C

Thanks

]]> By: Jay D Bellerose High https://norecipes.com/slow-cooked-eggs/#comment-5297 Wed, 08 Jul 2015 04:11:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5297 Thanks so much Marc

]]> By: Marc Matsumoto https://norecipes.com/slow-cooked-eggs/#comment-5298 Wed, 08 Jul 2015 03:23:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5298 Hi Jay, the amount of time should not change provided you use a tank with enough water and your circulator has a high enough wattage to bring the water temp quickly back up to where it should be.

]]> By: Jay D Bellerose High https://norecipes.com/slow-cooked-eggs/#comment-5299 Tue, 07 Jul 2015 23:31:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5299 Can I cook 2 dozen eggs in the same water bath? How much longer do you think this may take?

]]> By: Marc Matsumoto https://norecipes.com/slow-cooked-eggs/#comment-5296 Sun, 31 May 2015 12:44:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5296 I'm not sure I follow what you're saying. At 63.5 degrees C, it's impossible to over cook the egg.

]]> By: Ted Wilson https://norecipes.com/slow-cooked-eggs/#comment-5267 Sat, 30 May 2015 19:43:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5267 It seems impossible to cook the whites and not cook the yolks, your method +/- 1C, and +/-20 minutes (0.5-degree and 4-minute intervals).

]]> By: Marc Matsumoto https://norecipes.com/slow-cooked-eggs/#comment-5295 Sun, 10 May 2015 02:37:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5295 Hi Matt, you could try it, but even a 1 degree difference changes the texture of the eggs significantly. At 60 degrees neither the yolk nor the white will be set at all. If you time it perfectly, you might be able to get the white to set just enough after turning up the heat, but if you wait long enough for your yolk to start setting, your white will likely be over done. If you have a digital thermometer you can do this on the stove top, by turning up and down the heat and monitoring constantly, but it's a bit of a hassle.

]]> By: Matt Phypers https://norecipes.com/slow-cooked-eggs/#comment-5294 Sat, 09 May 2015 19:55:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5294 Hi, I have an electric kettle which lets you set it to keep the water at a certain temperature. Problem is it only works in 10 degree intervals. What do you think? 45 mins at 60 degrees and 15 mins at 70?

]]> By: Marc Matsumoto https://norecipes.com/slow-cooked-eggs/#comment-5293 Tue, 08 Jul 2014 17:27:00 +0000 https://norecipes.com/slow-cooked-eggs/#comment-5293 Hi Courtney, you can chill the slow cooked egg enough to handle by dunking it in cold water, just like a boiled egg. As for getting shell on your pasta, are you cracking the eggs on a flat surface? If not, that should fix your problem, cracking eggs on an edge or corner will almost certainly get you shells in your eggs as you're basically forcing shells into the egg. If you are cracking them on a flat surface, try to give it a more gentle tap so your cracking the egg, but not breaking it. You should still have to tear through the membrane after you've tapped it on the counter. I hope that helps.— Sent from Mailbox

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