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.
Attempting Eggbites this morning. Eggs, diced orange peppers and manchego, into the bath at 170f. First one in popped immediately and I had tempered the jars briefly before immersing. Had this happen when I made creme brûlée which is why I tempered. While the fresh water reheated I tempered the remaining 3 longer. Pretty sure I didn't over tighten the lids but the last three were barely finger tip tight. So breakfast will be a little later
Attempting Eggbites this morning. Eggs, diced orange peppers and manchego, into the bath at 170f. First one in popped immediately and I had tempered the jars briefly before immersing. Had this happen when I made creme brûlée which is why I tempered. While the fresh water reheated I tempered the remaining 3 longer. Prettier sure I didn't over tighten the lids but the last three were barely finger tip tight. So breakfast will be a little later
