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Eggs Sous Vide
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This is a sticky topic.
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the temps are too high - well higer than the other sous vide egg charts I've looked at.
check out the last sous vide egg thread. Surely it's easier to set the machine at the required temp than to set it at a higher temp and try to jigger the times ?
Given that eggs vary widely in size - the right temp for a longer period of time will fit all sizes of eggs. And guarentee the 'doneness' level of the eggs.
If you want it done quick - boil them :-)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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I have not seen data to back me up on this.
I have seen people argue, " I disagree, I SV eggs at 167F and it was very different then yours ----"
Well there are hundreds of hen varieties, there are old hens, and young hens, morning eggs, afternoon eggs, winter eggs summer eggs, Cal eggs, NY eggs, hens eat different diets, old eggs and fresh eggs -------- etc.
Are we to assume that all eggs are identical?
dcarch
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