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1 hour ago, faronem said:Has anyone experience with cooking eggs sous vide for extended periods of time?
It's been my experience that cooking meats for too long, even at precise temperatures, can cause textural changes--sometimes rubbery sometimes mushy.I'm wondering if this could be used with cooking eggs to some advantage.
I rather doubt it but given that eggs are not an expensive ingredient you might want to give it a try.
1 hour ago, faronem said:Has anyone experience with cooking eggs sous vide for extended periods of time?
It's been my experience that cooking meats for too long, even at precise temperatures, can cause textural changes--sometimes rubbery sometimes mushy.I'm wondering if this could be used with cooking eggs to some advantage.
I rather doubt it but given the eggs are not an expensive ingredient you might want to give it a try.
