Tiwas

I have a follow-up question, if you don't mind. What happens to the times when egg whites:yolks is changed? I'm on a diet and have removed some yolks from my scrambled eggs. After an hour at 77,5C there's still a lot of liquid in the bags even though the yolks have solidified a long time ago. Have you guys experimented with this?

Ok, I just tried your temps and the consistency seems fine after about 35 minutes - more than an hour shorter than with 74C. Looking forward to tasting them in the morning Do you usually take them out to massage the pouch? I guess I lost up to 5 minutes to the massaging, and I have to admit I put them in the demi a few degrees early (my kitchen floor was cold, damnit! ) so the real time in the bath might not be too far off from yours.

Well, I'm going to try Dale's temps and see what happens. My best eggs until now has been at 74C, but then it takes upwards to two hours - which is a bit extreme for 7 eggs

So what you're saying is I should increase from 74 to 77,5C?

From my understanding, the massaging is about moving the differently tempered areas around in order to get even distribution and thus even coagulation. Also, it prevents it turning into a soufle, but when you let it cool back down it will still become "one piece".

The texture and taste cannot even be compared to making it in a pan. I can do that myself, and it only takes me about 20 minutes to make a portion. However, 1. I like the science, so spending an extra hour with an experiment really doesn't bother me 2. I like the texture from the SV scrambled eggs 3. I like the variety - some times I make them in a pan, some times I'd like them SV 4. I make one weeks worth and I cannot be bothered to slave over the stove every night when semi vacuum packed eggs stay good for at least a week So...to me, making them in a pan is boring. It just doesn't give me anything as I've already "mastered" that technique.

Mainly temperature control and consistency. If you do everything the same way every time, you will always get the same result

Thanks, My last batch was without the ham, but got the same results. The reason wasn't that I was smart enough to think about the water content, but...I was out of ham

Hi guys, I was hoping someone here could help me with my little experiment. From what I've read 75C is a good temp for scrambled eggs, and most recipes say they'll be done in like 25-30 minutes. I've played around with a recipe which fits my diet and finally got the consistency right. However, it takes a looong time (upwards to two hours) and once it starts cooling down a bit it separates. Nothing much, but I need to massage the bags to reabsorb the liquids. I don't mind the cooking time as I'm making two days worth in each ziploc-bag and prepare it for the whole week, but I'd really like to get the consistency perfect. This is the recipe I'm at now (for one bag / two days worth) * 7 large eggs (about 450g) * 50g creme fraiche * 100g sliced ham Is there too much liquid in it making it require so much time? Is it the temperature causing it to separate? I've tried 74C, but it still separated. Any feedback would be greatly appreciated! Cheers, Lars