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I ate at that new place in Portland and they changed my mind on sous vide eggs
I went to The Salted Pig last week and their breakfast plate had these soft scrambled eggs that were just perfect. The chef told me they cook them in a bag at 167 degrees for 15 minutes, then finish them in a pan. I always thought that method was a waste of time for something so simple, but the texture was unreal. Anyone have a good home setup for this without a full immersion circulator?
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piperm387mo ago
Seriously, you need a machine for eggs now?
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caleb_price7mo ago
Read an article about it once. They said that temp gives a custard-like yolk while the white stays set. Just seems like a lot of work for a Tuesday morning.
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verawhite7mo ago
167 degrees for eggs... that just sounds like a science project gone wrong. Piperm38 has a point about needing a machine, but hearing the exact temp makes it seem even more wild. I can't imagine setting up a whole water bath just for breakfast. My stove gets hot enough to make eggs without a digital thermometer. The texture must be something else to go through all that trouble.
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