Comments on: Towards the perfect soft boiled egg

By: The 64-degree poached eggs | Kayahara

The 64-degree poached eggs | Kayahara — Mon, 27 Sep 2010 17:58:17 +0000

[...] to. You can see a good overview of the effects of different temperatures at Martin Lersch’s Khymos blog, and in the Cooking Issues [...]

By: Doug

Doug — Fri, 24 Sep 2010 21:44:28 +0000

With the yolk firming up before the white, I would suggest a two part cooking method (something I will try this weekend). Sous Vide the egg at 64.5 degrees for some period of time to let the entire egg cook through. This will produce a perfect yolk and an under cooked white. Remove the egg and refrigerate overnight.

Then, the next day, take the refrigerated egg and place it in a sous vide of something slightly over 80 degrees (testing required here as my guess is around 82 or 84.) Leave it in the sous vide only long enough for the yolk/white boundary to reach 64.5. Remove, shock the shell with ice water for a moment to stop it from heating the egg further. Wait a minute or two for all the residual heat in the egg to stabilize and serve.

This will allow the second heating to cook the white while using the refrigeration to insulate the perfectly cooked yolk from overcooking.

Anyone with any thoughts or comments?

By: בישול ביצים: מסביב לעולם בשמונים דרכים | מדע בצלחת

בישול ביצים: מסביב לעולם בשמונים דרכים | מדע בצלחת — Sun, 19 Sep 2010 20:19:07 +0000

[...] לבישול אטי של ביצים. הביצים מוכנסות למי המעיין בסלסילה ומבושלות בקליפתן בתוך המים החמים כ-30 [...]

By: Egg Safety: How to Boil an Egg | Gigabiting

Egg Safety: How to Boil an Egg | Gigabiting — Thu, 26 Aug 2010 12:28:31 +0000

[...] the food science experts at Khymos to calculate precise cooking times. You’ll find formulas that account for factors like egg [...]

By: John

John — Mon, 09 Aug 2010 13:22:56 +0000

“No mention of what were called “dropped eggs” in the MIT kitchen where the cooks were Jewish and the eggs were dropped into a large swirling vat of nearly boiling water and lifted out with slotted spoons as the whites coagulated. The yolks were appropriately runny and each egg stayed fairly intact. This was in 1942.

When I try it at home with fairly large saucepan, it “almost” works, but I feel like it’s quite close, still need some training on scooping just right. ”

This is the way Restaurants “do” Poached eggs in large quantities. Did you Acidulate the water – usually Lemon juice.

By: מה קורה כשמבשלים ביצים? | סלונה

מה קורה כשמבשלים ביצים? | סלונה — Sun, 08 Aug 2010 16:23:22 +0000

[...] ביצים נראה פשוט להפליא, אולם מסתבר שזו סוגיה מדעית מורכבת וקיימות כלפיה גישות שונות, כל אחת מהן בעלת הסבר [...]

By: Der Weg zum perfekt weich gekochten Ei | Sofa-Kurier

Der Weg zum perfekt weich gekochten Ei | Sofa-Kurier — Sun, 08 Aug 2010 08:24:25 +0000

[...] und zwar dort im blog fand ich die folgende Anleitung für das perfekte weich gekochte Ei.Towards the perfect soft boiled egg Der ganze Artikel wäre zu lang, um ihn hier einzufügenDie Seite khymos wird betrieben von [...]

By: מה קורה כשמבשלים ביצים? | מדע בצלחת

מה קורה כשמבשלים ביצים? | מדע בצלחת — Thu, 29 Jul 2010 06:58:23 +0000

By: Home Cooked « Food In Singapore and the Rest of the World

Home Cooked « Food In Singapore and the Rest of the World — Fri, 23 Apr 2010 02:55:05 +0000

[...] I have a soft spot for Sous vide. I do believe that it is the future of home cooking, once the cost of units such as the Sous vide Supreme starts to decrease. I bought a Sous vide magic device and hooked it up to my rice cooker as part of my plan to discover what Sous vide is capable of, first hand. And this was the first thing I cooked- The Perfect Egg [...]

By: Ik, de man van …- Pinkdot

Ik, de man van …- Pinkdot — Mon, 05 Apr 2010 20:22:56 +0000

[...] dit op een eigen wijze willen bereiken. Prikken we wel of geen gaatje in het ei! Zij niet, ik wel. Wetenschappelijk kan ik dit onderbouwen maar daar gaat het niet om bij een micro-conflict. Het gaat om de krachtmeting, het [...]