Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: ACW3 on February 25, 2015, 12:11:26 PM
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I have been wanting to try the sous vide eggs like David (drholly) has been showing off. They looked so good. Now I can report that he is right on the money. Those eggs are almost velvety in texture. Totally different tasting experience with this style of cooked eggs.
I cooked up some bacon (I already know it will catch a comment from Hub about the “measly” amount I had on my plate). Toasted an English muffin and buttered it. Sent the eggs for a swim at 167 F for about 14 minutes. Plated and added some jalapeño seasoned salt to the eggs. Fantastic breakfast, IMO.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1689_zps5rwpqmcn.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1689_zps5rwpqmcn.jpg.html)
Art
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Dang, I want that in my belly!
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Looks pretty good to me.
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Perfect! Beautiful plate. That texture is so different, for me it's all about the yolk (sung to the tune of it's all about the bass... ;D ), I don't even want to fry eggs anymore! Nice job.
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Looks tasty Art! Now you got me wanting to try this! ;)
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Looks tasty Art! Now you got me wanting to try this! ;)
+1
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I want some of that! Side note, I think I have the same set of plate... Given to me by my parents as their "old" set when they got new ones.
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You just can't beat a sous vide egg, those look wonderful, nicely done. ;)
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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?
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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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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 tried bagging them with regular pint-sized baggies. I cracked the egg into the baggy and carefully removed as much air as possible. I used one egg per baggy. The only problem I had was the same one David experienced. The whites tended to not cook as nicely as the yolk. The yolk was done a little bit more than I like my poached eggs. The whites were still kind of runny after cooking. I need to try this again and using a different time and temp combination.
Art
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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 tried bagging them with regular pint-sized baggies. I cracked the egg into the baggy and carefully removed as much air as possible. I used one egg per baggy. The only problem I had was the same one David experienced. The whites tended to not cook as nicely as the yolk. The yolk was done a little bit more than I like my poached eggs. The whites were still kind of runny after cooking. I need to try this again and using a different time and temp combination.
Art
I leave the eggs in the shell and put a bag between the Anova and the eggs to prevent too much swirling and potential cracking. Like Art says, I have yet to be happy with the whites without over cooking the yolks - and it's all about the yolks to me. So, after I take the egg out of the shell, I carefully rinse off the loosest parts of the whites under a stream of warm water. The only white remaining is well set and the yolk is soft and velvety.