// May 10, 2011 at 8:39 am
According the new buzz about egg cooking, This chart lacks the cooking times. For how long you cooked the eggs?
// May 10, 2011 at 8:44 am
All of these eggs were cooked for 1 hour at the temperatures indicated. It is possible to cook eggs at higher temperatures for shorter times to achieve special effects (I have a separate chart for that), but I tend not to cook that way. Within an hour the eggs reach the temperature I want. After 1 hour, change occurs only slowly.
// May 10, 2011 at 1:21 pm
I have been cooking eggs for 1 hr 40 mins at 149 f in circulator and whites are still very runny. Not firm at all. Yolks are as you describe in the chart. What might have gone wrong or what have I done wrong?
// May 17, 2011 at 7:03 pm
Are you using the new circulator? Make sure the offset isn’t set to 3 degrees. If it is your eggs will be a runny 62 C. You can eaily verify temps by doing an ice bath calibration. Let me know.
// May 10, 2011 at 7:14 pm
Just tried cooking the eggs at 154.5 for 1 hr and had similar result. Yolks were cooked as indicated on chart, but whites were very liquidy. They basically dripped off of the semi-solid yolk immediately apon being peeled.
// May 17, 2011 at 7:05 pm
Sorry, I just saw that you said whites. The thin white will remain runny at these temps. It acts a a release agent for the thick whites. We typically crack the eggs on a plate, brush aside the thin white goop, and slide the egg on the dish. BTW, I would turn down your circulator after an hour to an our and 15 minutes to arrest yolk changes.
// May 11, 2011 at 1:24 am
AWESOME CHART THANK YOU.
// May 13, 2011 at 12:17 pm
I’m particularly interested in how this method will deal with pathogens. Will it be safe from salmonella and avian flu virus?
// May 17, 2011 at 7:06 pm
I don’t know about avian flu virus, but this technique is much more effective than standard cooking at eliminating salmonella.
// Jun 15, 2012 at 7:43 am
Yes and no Problem
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