26 minutes ago, ElsieD said:
Thank you for the explanation. That makes sense. So I guess if my Tasty Top was set at 80C and I set my immersion circulator to 60c in another pot, then in theory immediately when the whites have set (if we knew when that was) we transfer the eggs to the second pot we could hold them at least until the toast was done. Practically speaking, this isn't going to happen, at least not by me. But, I am interested in trying to poach an egg in temperature regulated water, if that makes sense, in order to get consistent results. Right now my poached eggs range are anything but.
Modernist Cooking and Food Lab both have variations on that with boiling water -- MC does SV first and then shocks in boiling water, while FL boils briefly, chills, and then SVs. I've done one (I can't remember which!) and it gave me a texture I enjoyed.
I could see the OT being helpful to set the center of a poached egg more than you'd get otherwise. Cook the outside traditionally to set the whites, cool, then transfer into a precisely controlled bath at your target yolk temperature.
As an aside, the temperature control of the OT is really nice for scrambled eggs, though I need to play more with target temperature.
