Technique to cook a perfect egg with a double cooking including one at low temperature (vacuum).
In my quest for the perfect egg, I have always come up against the problem of the white which was not always satisfactory. If it was satisfactory, there was always the liquid white that was undercooked. The viscous white on the other hand sometimes had problems of firmness. The best result I got with a simple cooking is 67 ° C / 30min. I then had a nice white and a yellow around 64 ° C but the white was not firm.
The technique presented here makes it possible to have a firm and melting white as well as a yellow at the desired temperature. It is a unique process that allows full control of textures.
Faq:
The yellow is amazing and the white so mellow.
The white is not like the white of a hard-boiled egg, it is super delicate and tender.
The yolk is not in the center, it should be possible to turn it on its horizontal axis (when the egg is standing), but the important thing is that it does not just stay stuck to the shell, we see on these cooking that the edge of the yolk has sometimes reached 70 ° C and "overcooked", but most of the yolk is at the desired temperature.
Some are difficult to peel, others are not. The fact of having made a hole in the base of the shell and cooking for an hour in water sometimes allows a thin film of water to come between the egg and the shell which then makes it extremely easy to peel.
Music:
Introduction:
Kerusu - Hatachi
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* Shell dissolution
Guazú
from the GUAZÚ album by GUAZÚ
shikashika.ban...
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* Final revelation of the egg
Naruto Shippuden Original Soundtrack - Departure To The Front Lines
Composed by Yasuharu Takanashi
18 сен 2024
