OT - SV Eggs?

RedSkip

Anyone have any thoughts on this?  

DMW

Yep, you can get some really interesting results. If you like soft boiled eggs, give it a try.

https://www.chefsteps.com/activities/the-egg-calculator

RedSkip

@DMW Interesting link, didn't know you could do so much with eggs...

HeavyG

Makes great soft boiled eggs if you have the time.

Botch

@DMW , I've bookmarked that to read later.
 
Consumer Reports recently did a project to reliably get the best soft-boiled eggs, with set whites yet runny yolks, no matter how many eggs you cook and what size pot you have.
The challenge is that yolks actually set at a lower temp than the whites, so the key is to apply heat consistently but for a very specific time, so the whites set before too much heat gets to the yolks (which kinda goes against going the SV route).  
Their solution is to bring just 1/2" of water or so to a boil, then add the eggs and cover the pot.  The eggs (whether one, or six) aren't submerged in the water enough to appreciably cool it, so the number of eggs doesn't matter.  Then, you must time the steaming precisely, and once done submerge the eggs in cold water to stop the cooking.  
The pot size/type doesn't really matter, nor do the number of eggs; what does matter is your current altitude.  It affects the temp the water begins to boil.  I live at 4,600 feet, and perfect eggs are mine with exactly 5:50 cooking time.  
I put the eggs in fancy ceramic cups, "top" them with my nifty spring-loaded topper, then eat the whites with a ceramic spoon (I am so fine!) and then dip sourdough toast "fingers" into the runny yolks.  A bit fussy for breakfast but a nice way to spend a lazy weekend morning!  

DMW

@Botch - Yep, with eggs it's all about very specific time/temp combo to get desired results. The egg calculator I linked to makes it easy, just pick how you want your whites and how you want the yolks, and it tells you temp/time.

Lit

A friend had sent me a link to a sous vide scrambled egg recipe I will have to try to find it. Best eggs I ever ate.

JohnInCarolina

We do this recipe all the time:

http://recipes.anovaculinary.com/recipe/sous-vide-egg

We just add pulled pork. Phenomenal.

RRP

JohnInCarolina said:

We do this recipe all the time:

http://recipes.anovaculinary.com/recipe/sous-vide-egg

We just add pulled pork. Phenomenal.

I'm really game to try this but the recipe is for just 1 egg? What say I want to make 3 for us? 

DMW

RRP said:

JohnInCarolina said:

We do this recipe all the time:

http://recipes.anovaculinary.com/recipe/sous-vide-egg

We just add pulled pork. Phenomenal.

I'm really game to try this but the recipe is for just 1 egg? What say I want to make 3 for us? 

Triple everything but the time and temp.

HeavyG

RRP said:

JohnInCarolina said:

We do this recipe all the time:

http://recipes.anovaculinary.com/recipe/sous-vide-egg

We just add pulled pork. Phenomenal.

I'm really game to try this but the recipe is for just 1 egg? What say I want to make 3 for us? 

Same time.

Lit

I don't do the caviar or browned butter and I always let them go longer so they are almost all solid but they still come out amazing. 

Heston Blumenthal is one of 2 Michelin 3 star chefs in Great Britain.

Recipe (adapted from Heston Blumenthal)

Serves 2

6 Large Eggs

25g Whole Milk

20g Heavy Cream

pinch of salt

20g Unsalted butter, melted

20g Brown Butter

1oz Caviar (optional)

Preparation:

Pre-Heat the water-bath to 75c

In a bowl, blend the eggs, milk, cream and salt with a hand blender or a whisk, then stir in the melted butter.

Divide the egg mixture in half and pour into two sous-vide bags. Seal under full pressure. For those that do not have a chamber vacuum (I don’t) you can use your regular food sealer. Pulse it to remove as much air as possible without sucking the liquid into the machine and seal.

Place the bags in the water bath and allow to cook for 15 minutes, massaging the eggs every 3-5 minutes. Mine took about 20 minutes but I think it was due to still having air in the bag. They are done when you can see the eggs starting to slightly come together.

To serve, remove the scrambled eggs from the bags and top with caviar and a drizzle of brown butter. Enjoy the best scrambled eggs you will ever have.