Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

All about "sous vide" eggs

Fat Guy

By Fat Guy
in Cooking

 Share

Recommended Posts

  • 4 months later...
Alex

Alex

Posted
Posted

The Associated Press discovers sous vide poached eggs

 

The writer's source uses 63°C for 45-60 minutes. Please don't shoot the messenger.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites
btbyrd

btbyrd

Posted
Posted

Trying to replicate SV eggs on the stovetop is imprecise, inconsistent, and time-consuming. The author of that article purportedly traveled 20,000 miles to figure out that "secret" (which how the Momofuku cookbook suggests that people create onsen eggs without a circulator) but would have been better off just paying the $175-200 for a circulator. The time savings from not having to babysit a pot of water on the stove for an hour every time you make eggs is almost reason enough to get a circulator.

  • Like 2

Visit me on Instagram

Link to comment
Share on other sites
  • 4 months later...
PedroG

PedroG

Posted
Posted

Perfect poached eggs in a combi-steamer instead of a water bath  :smile:

 

My old oven had to be replaced, so now I have a combi-steamer, and I tried to make perfect poached eggs in 75°C steam instead of a 75°C water bath, using Dr. Douglas Baldwin's table

I put eggs of about 45mm diameter in 75°C steam for 16 minutes, and they came out perfect as I decribed earlier.

 

Temperature stability in the Electrolux EBSL70SP combi steamer was measured using a high precision thermometer: setting the oven to 75°C using the "sous vide" function, measured temperature was 75.54 ± 1.69°C, periodicity of the temperature swings was 2.5 minutes.

 

Putting the eggs straight in the oven is much simpler than putting them in a plastic bag and a water bath, and there is no danger of messing up a sous vide rig by an eventually broken egg.

It is reasonable that heating eggs in condensing steam is not inferior to heating them in a water bath, taking into account that the heat transfer coefficient in a water bath is in a range of 100-200 W/m²•K compared to 200-20'000 W/m²•K in condensing steam (see Modernist Cuisine 1•283).

  • Like 2

Peter F. Gruber aka Pedro

eG Ethics Signatory

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...