This was a wonderful video and you really demonstrated what the incredible degree of control a sous vide machine can give. I am new to the device, but this was very helpful. I understand the part of the different proteins acting as a release layer. But higher on the temperature range, did you do anything special to get them to release so easily? Especially 62, 63 and 64 C? Consider me a subscriber - I really like the way you presented your findings!!!
As an alternative America's Test Kitchen suggests a higher temperature of 167F ( 75C) but for only 12 minutes. Seems to work ok and you don't have to wait an hour.
really good video. wish you had mentioned times in your video though. I read in the comments below about one hour however that seem a little long and many of us would like to know the times for sure.
Thanks for the information. I am doing a brunch next week and will need to cook a couple of hundred eggs. Going to use my Sous Vide tool in a large cooler for this! Last year, I poached them the HARD WAY!! If I make these the day before and refrigerate, will I be able to heat up with no problems at the same, or lower temp that 62 for a 10 min or so? ,
Or if you don't want to wait for your eggs, 167F/75C egg is much faster (technique developed by Ideas in Food many years ago, not those clowns at America's Test Kitchen), but has the same resulting texture of a ~62C egg. Cold water bath for 60 second to stop the cooking and crack over a slotted spoon to remove the very loose whites for a prettier presentation.
i did it on 65c .. many times.. but the egg white sticks on the shells and is peeling the whole thing.. whites and shells one inseparable thing.. the eggs dont peel correctly... i only managed to get the egg yolk out.. its a nightmare. anybody knows how to do t correctly ??????????????????????
If you want hard boiled eggs that peel easily I get that without Sous Vide by taking supermarket eggs out of the frig and put them into cool water from the tap or filter pitcher at room temp. into a pot that gives them a little room to roll around covered just a bit over the height of the egg. Bring them to a rolling boil on high for about a minute and shut off. You can then run them under cool water from the tap until just cool enough to peel. Mine come out perfectly that way sometimes even peeling in one piece. Very little if any white sticks to the shell, usually none.
At the 6:00 minute mark he starts to list the typical use for as he say the typical restaurant uses, the 62 is over toast, the 63 is in a consume, and the 63 is what I can understand what he's saying, set a ________?
Great video, but two issues. Sound is to low and they cameraman should be fired! Wish you could do this over and have closeups on egg, everytime you crack it open.
