Jump to content

  • 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.

Edit History

Anna N

Anna N


Assistant

2 hours ago, Kim Shook said:

That sounds similar to what I did.  The website I found the method at suggested 2 1/2 minutes.  At that point, I basically had a bag o' snot.  I think I finally settled on 4:45 to 5.  I'm wondering if anyone has tried the Splendid Table (ATK) method of making poached eggs sous vide.  I think I'll ask on the sous vide thread.

 

Curiosity got the better of me and I had to look up the ATK Method. 167°F x 12 mins then 1 minute in an ice bath. Fridge cold large eggs. Will definitely order my lab Assistant to attempt this one very soon. 😂

Anna N

Anna N

2 hours ago, Kim Shook said:

That sounds similar to what I did.  The website I found the method at suggested 2 1/2 minutes.  At that point, I basically had a bag o' snot.  I think I finally settled on 4:45 to 5.  I'm wondering if anyone has tried the Splendid Table (ATK) method of making poached eggs sous vide.  I think I'll ask on the sous vide thread.

 

Curiosity got the better of me and I had to look up the ATK Method. 167°F x 12 mins then 1 minute in an ice bath. Fridge cold large eggs. Will definitely order my lab assistance to attempt this one very soon. 😂

×
×
  • Create New...