29 minutes ago, Anna N said:Very different from the site we are discussing where it’s 203°F for 7 1/2 minutes. I could be very hungry this morning.
Impossible to peel so it was scooped out of the shell. This is 7 1/2 minutes at 210°F steam. Not quite where I want it to be but not far off.
This one got 2 minutes longer. It was a little easier to get out of the shell but not much. It is past the point that I would like to be at.
I have a hard time imagining an egg cooked for 21 minutes in this manner.
I started with two eggs one which weighed 58 g and one which weighed 59 g. I left them at room temperature for about 30 minutes before cooking them. I allowed the oven to preheat on steam setting at 210°F for 10 minutes. On steam setting the increments are 10° so there was no possibility of choosing 203° as per the recipe.
An interesting experiment that proved that at least for eggs the website is useful.
