sabreW4K3@lazysoci.al to Food and Cooking@beehaw.org · 1 month agoSoftware solution found for the perfect boiled egg • The Registerwww.theregister.comexternal-linkmessage-square3fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-linkSoftware solution found for the perfect boiled egg • The Registerwww.theregister.comsabreW4K3@lazysoci.al to Food and Cooking@beehaw.org · 1 month agomessage-square3fedilink
minus-squareTolookah@discuss.tchncs.delinkfedilinkarrow-up0·1 month agoNow we just need a robot that can do that alternating from 30 to 100°c for us. I get what it does, by not heating it enough for enough heat to reach the inside, only the whites get cooked. Until then, 2-3 minutes in the pressure cooker at low pressure works great.
minus-squareI_am_10_squirrels@beehaw.orglinkfedilinkarrow-up0·27 days agoA slow cooker sous vide also works nicely
minus-squareTolookah@discuss.tchncs.delinkfedilinkarrow-up0·27 days agoThe problem with sous vide is that some of the white proteins want a higher temp than the yoke does, eggs are complex in ways that are annoying. If you want a fully set white, you’re going to need to bring the shell higher than the yoke wants.
Now we just need a robot that can do that alternating from 30 to 100°c for us.
I get what it does, by not heating it enough for enough heat to reach the inside, only the whites get cooked.
Until then, 2-3 minutes in the pressure cooker at low pressure works great.
A slow cooker sous vide also works nicely
The problem with sous vide is that some of the white proteins want a higher temp than the yoke does, eggs are complex in ways that are annoying.
If you want a fully set white, you’re going to need to bring the shell higher than the yoke wants.