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All about "sous vide" eggs


Fat Guy
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  • 4 months later...

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

 

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."

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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.

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  • 4 months later...

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/m²K compared to 200-20'000 W/m²K in condensing steam (see Modernist Cuisine 1•283).

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Peter F. Gruber aka Pedro

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