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Post by BBQ Butcher on Oct 27, 2012 8:42:14 GMT -5
Surprised at how quickly the Demi got the water up to temp.......garage temp water (82°) up to 149° in less than 25 minutes Eggs done at 149° for 1 hour. Texture was velvety and creamy, so much so that I had to eat them with a spoon as they would not stay on the fork! Next time will bump up temp to 150° for one hour and see if I can see the difference. Btw, getting a hot egg out of it's shell is a trick in itself I will also crack the eggs into a cup instead of a plate ;D
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Post by kuuipo on Oct 27, 2012 15:42:00 GMT -5
Looks great but I'm confused about this cooking method. I cook a soft boiled egg in 3 minutes on the stove in a small pot of boiling water. What am I missing here? Could you explain a little more about it, please.
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Post by BBQ Butcher on Oct 27, 2012 16:38:55 GMT -5
Looks great but I'm confused about this cooking method. I cook a soft boiled egg in 3 minutes on the stove in a small pot of boiling water. What am I missing here? Could you explain a little more about it, please. This link can explain it better than I can (only need to read about one third thru) Sous vide
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Post by kuuipo on Oct 27, 2012 20:30:56 GMT -5
Thank you. Sounds interesting and will be looking forward to more of your posts using this method! Will be interested in seeing pics of a steak cooked this way.
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Post by BBQ Butcher on Nov 12, 2012 8:01:33 GMT -5
Next time will bump up temp to 150° for one hour and see if I can see the difference. Btw, getting a hot egg out of it's shell is a trick in itself I will also crack the eggs into a cup instead of a plate ;D OK, eggs went 1 hour at 150°. Whites were better, but the yolk was just a tad too done. Oh well! Served over homemade Corned Beef Hash w/some Crystal hot sauce.
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