« Reply #8 on: February 26, 2015, 02:14:44 AM »
Art, a couple of questions:
How are you bagging the eggs for the sous-vide swim?
Is this a similar texture to poached eggs, which are also soft and velvety, or is this even better?
I can tell you my method and that is I don't bag them. Now I've learned a few lessons from this also, with the Anova units the circulating water is going to swirl the eggs around and possibly crack them. The swirling of the circulating water can be minimized on the Anova units by repositioning the housing that covers the impeller and heating element so that the discharge is to the rear of the unit and the circulating water is dispersed against the wall of the cooking vessel reducing the swirling of the eggs.
If using a Dorkfood DSV unit there is no circulation, therefore no problem with the eggs circulating around the cooking vessel and possibly cracking the shells during the cooking process.
I'll use the Dorkfood DSV for eggs and the Anova for other stuff. My Dorkfood DSV is also my dedicated RV sous vide unit when I take road trips.
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Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)