06 Dec '11, 1pm
cooking ideas: Chubby Hubby » Slow-cooking an egg:
At 58 degrees C with the combi set to 20% humidity, the egg never looked cooked, i.e. the whites remained transluscent. But when I held it at 67 degrees C, the whites started to set, turning… well, white. But when held too long, the egg yolk hardened. I had read in Harold McGee’s seminal On Food and Cooking that egg white begins to set at 63 degrees C while egg yolk begins to set at 65 degrees C. So, I tried cooking the egg at 64 degrees C, hoping for semi-set whites and runny yolk. But after 40 minutes, the textures still weren’t what I wanted. I then tried cooking the egg at 68 degrees for 25 minutes, also at 20% humidity. The results were good but not great. The whites weren’t perfect. I increased the time to 30 minutes and got better results. I then tried holding the egg at 64 degrees C. I figured if I held it at this temperature, the yolk wouldn’t harden. That worked ...