1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

Sous Vide eggs help

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

  1. MotoMike

    MotoMike Founding Member

    What do you think is going on there Jim? I mean as to them peeling easy. is the shell porus enough that the pressure can squeeze the eggs and force them away from the shell?
  2. Lucretia

    Lucretia Founding Member

    Good thing you'd only get half down in that minute, because I'd be finishing off the other half.

    Love devilled eggs.
  3. Jim

    Jim Old Curmudgeon Founding Member

    Chef when do you start to time them please?
  4. Jim

    Jim Old Curmudgeon Founding Member

    I really cannot say Mike. I used the same batch of eggs I used for the big batch I steamed and they peeled easier.
    This has been a fun experiment so far.
  5. scotchef38

    scotchef38 Founding Member

    Hi Jim ,i have an electronically controlled pressure cooker so i just set it for 3 minutes and then start.I then let the pressure off as soon as the timer goes
  6. schanop

    schanop Founding Member

    That's probably timing after the cooker has reached the temperature and pressure, standard practise for pressure cooker timing nowadays I think.
  7. Jim

    Jim Old Curmudgeon Founding Member

    I guess I am asking "do you let it reach pressure to the point it releases steam then adjust it down- and hit the timer?"

    I do bring the water to a hard boil before I lock it up- are you guys using the steamer basket as well?
  8. schanop

    schanop Founding Member

    Yes, and yes, sir.
  9. Jim

    Jim Old Curmudgeon Founding Member

  10. Stumblinman

    Stumblinman Founding Member

    Ferran was the one claiming invention of the sous vide egg. I haven't watched el bulli in a while but I'm pretty sure it was 64 deg to get the white and the yolk to come out cooked in the same time. As for peeling, I don't know how many of you are doing this but, regular boiled eggs, I put in a bowl with iced water and 'saute'. They peel themselves and no thumb marks.

Share This Page