Yes indeed.
74C @ 15 minutes, but set the temp to 76C and reduced that to 74C when I put them in.
I’ll try setting it at 77C initially at lunch (i.e. soon).
Yes indeed.
74C @ 15 minutes, but set the temp to 76C and reduced that to 74C when I put them in.
I’ll try setting it at 77C initially at lunch (i.e. soon).
Probably a good thing I had a little break from eggs over Christmas/NY, but I think I’m just about there with this recipe.
I’d be happy with this morning’s as is, but you never know, it might be better at some other setting…
15m @ 74C
Initially set to 77C, made no real difference as you’d expect.
I might try 13m @ 75C again, see how that goes. It wasn’t great last time, but that was a while back and I want to confirm
This is the system I’m pretty much using.
74C @ 15m. Start at 80C then drop it to 74C when the eggs go in.
It’s a shame the Anova Android app is so utterly pathetic, or I’d try leaving the temp at 80C for a couple of minutes, but I’m guaranteed to forget to change it if I don’t change it when I put the eggs in.
Do you start at 80C because the eggs are cold and lowers the temp when you put them in? Or another reason?
That egg looks perfect!
I need to try it out in a small pot next time. My sous vide tub takes a lot of water to get above the minimum circulation level so takes what seems like forever to get to 80C.
But for a short cook time there is minimal evaporation so an open top pot will do just fine for a few eggs.
Partly, but also partly to give the white a higher temp whack in order to get it to set while leaving the yolk runny.
It’s ALMOST perfect - the white could be a little more set, but that might happen if I let it sit in the sink for another minute after I fished it out. The yolk is great, crazy creamy, but changing one variable affects both, so it’s a balancing act
Yeah, there’s a pic somewhere (maybe the first egg thread) of my setup for eggs in a small plastic container (3L, IIRC).
That’s what I was thinking about. My tub with the lid that fits my sous vide needs 6L of water to circulate and I sure don’t need that much water for 4 eggs.
I think I’ll surprise my husband and cook breakfast tomorrow and make them. I may even toast some mug bread in butter and make an eggs Benedict for him if I have the other stuff.
Yeah, 4 eggs does fine in my 3L setup.
Mmmm, I might have some Eggs Benedict for lunch…
Just looked in the freezer and fridge - no sliced ham. So will sub bacon instead. How terrible!