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Eggs Sous Vide

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  • Eggs Sous Vide



    That better!
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    Last edited by Mark R; 07-22-2019, 06:34 AM. Reason: Bye Bye P Bucket
    Mark
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  • #2
    Well, I will say doing poached eggs SV style are easy and very good.
    Pete
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    • #3
      I need a beer...
      Craig
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      • #4
        Originally posted by SMOKE FREAK View Post
        I need a beer...


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        • #5
          Originally posted by SMOKE FREAK View Post
          I need a beer...
          you need to load the dishwasher... Natty fine...
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          • #6
            Originally posted by Mark R View Post
            Could this be a sticky?
            You bet.

            Dave
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            • #7
              Good call Mark
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              • #8
                We played with eggs last Easter... we found that 170 F for one hour worked best for us, 160 F the yolks were a little soft for the kiddies. At 175 F the yolks turned tough and green ...... Here are examples, 170 F and 175 F .......

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                • #9
                  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 :-)
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                  • #10
                    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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