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gfweb

gfweb

18 minutes ago, ElsieD said:

This is what I got after 12 minutes at 167F.  The whites were still runny and a lot of the white was left in the shell.  Tried some more at 170, and 172.  At 170 the whites were a bit firmer.  At 172 only the yolk popped out and not surprisingly, was overcooked.  I also tried one out of it's shell in a zip lock, after 8 minutes at 172 the whites were runny and the yolk was almost hard.  I am trying one more for 15 minutes atc167F.

20190414_125755.jpg

 

 

ATK did say that the white that would be in the poaching water would be stuck to the shell.  How they know this?

 

Seriouseats says 143F for 45 minutes

gfweb

gfweb

15 minutes ago, ElsieD said:

This is what I got after 12 minutes at 167F.  The whites were still runny and a lot of the white was left in the shell.  Tried some more at 170, and 172.  At 170 the whites were a bit firmer.  At 172 only the yolk popped out and not surprisingly, was overcooked.  I also tried one out of it's shell in a zip lock, after 8 minutes at 172 the whites were runny and the yolk was almost hard.  I am trying one more for 15 minutes atc167F.

20190414_125755.jpg

 

 

ATK did say that the white that would be in the poaching water would be stuck to the shell.  How they know this?

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