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Sous Vide eggs help

Discussion in 'Food and Drink' started by Jim, Dec 20, 2015.

  1. Jim

    Jim Old Curmudgeon Founding Member

    I have had some pretty good SV eggs in the past but duplicating them seems to be escaping me.

    I have the yolks spot on- but the whites are where I am missing the boat on all of them-
    They seem not to come together correctly and fall apart.

    I am going to do a big batch of deviled eggs for Christmas and would like to SV them- but cannot unless I can sort this out.

    To get "hard boiled" I was doing 160 for 1.5 hours, like I said the yolks were perfect so what could be going on with the whites? Any help appreciated.
     
  2. MotoMike

    MotoMike Founding Member

    Jim
    I have Baldwin's "Sous Vide for the home cook". He says for hard cooked large eggs preheat to 167 and then eggs in the shells for 45 to 60 minutes (seems like a lot of lee way) then shell and serve immediately or refigerate.

    For custardy poached eggs, it is significantly more complex.
     
  3. Jim

    Jim Old Curmudgeon Founding Member

  4. MotoMike

    MotoMike Founding Member

    Hope it works Jim. let me know. the method for poached has you measuring the egg circumference and finding it on a time/circumference chart. Not a poached egg dude, so have not tried it. though the description of the perfect custardy centers does have my interest peaked Oh yea, I was going to show a whimsical smiley here, but my new windows 10 computer won't allow me to open the smileys. And Cortana is giving me the cold shoulder :(
     
  5. Jim

    Jim Old Curmudgeon Founding Member

    I sure will. I peeled one from the last batch and you can see how the egg white is delaminating. 20151220_190013.jpg
     
  6. Jim

    Jim Old Curmudgeon Founding Member

  7. I do lots of hard boiled eggs and steamin them gives you the best results as far as consistency and likelihood of a clean peeling shell.
     
  8. schanop

    schanop Founding Member

    Is there any one cooking their eggs in pressure cooker? Supposes to be faster compared with normal steaming method. I have just started experimenting with it.
     
  9. scotchef38

    scotchef38 Founding Member

    I regularly use the pressure cooker to hard boil eggs that we get from our chickens.It is the only way i have found to make really fresh eggs easy to peel.
    3 minutes on full pressure works every time for me if i want a hard yolk.
     
  10. schanop

    schanop Founding Member

    Thank Chef for the tip.
     
  11. Jim

    Jim Old Curmudgeon Founding Member

  12. Jim

    Jim Old Curmudgeon Founding Member

  13. WarrenB

    WarrenB Contributor

  14. Jim

    Jim Old Curmudgeon Founding Member

    Well I did 48 eggs today and had some good results with the steaming. The fresh eggs were a bit more fussy to peel but they look and taste great.

    I do plan on trying both the pressure cooker and the Sous vide in the future. .
     
  15. Toothpick

    Toothpick #2 since day #1 Founding Member

  16. Jim, those look awesome! Older eggs do peel more easily. I also like to store the cartons on their sides for a day or so before cooking the eggs, so the yolks wind up perfectly centered.
     
  17. Jim

    Jim Old Curmudgeon Founding Member

  18. Toothpick

    Toothpick #2 since day #1 Founding Member

  19. Jim

    Jim Old Curmudgeon Founding Member

    OK a little update- I have not dragged the Sous vide out again yet, but I did get a pressure cooker for a surprise gift. I cooked them 6 min from when it popped and got some nice results. Peeled very easy. Thanks so very much for all the suggestions.
     

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