Comments on: The_Egg_Chart http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-278313 Fri, 15 Jun 2012 12:43:51 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-278313 Yes and no Problem

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By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-30379 Wed, 18 May 2011 00:06:22 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-30379 I don’t know about avian flu virus, but this technique is much more effective than standard cooking at eliminating salmonella.

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By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-30378 Wed, 18 May 2011 00:05:17 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-30378 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.

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By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-30377 Wed, 18 May 2011 00:03:24 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-30377 Hi Jude,
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.

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By: Anonymous http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-27878 Fri, 13 May 2011 17:17:59 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-27878 I’m particularly interested in how this method will deal with pathogens. Will it be safe from salmonella and avian flu virus?

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By: MARTIN SMITH http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-25992 Wed, 11 May 2011 06:24:14 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-25992 AWESOME CHART THANK YOU.

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By: Jude http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-25703 Wed, 11 May 2011 00:14:53 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-25703 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.

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By: Jude http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-25433 Tue, 10 May 2011 18:21:02 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-25433 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?

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By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-25312 Tue, 10 May 2011 13:44:46 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-25312 Hello Isaia,
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.

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By: Isaia Panduri http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/#comment-25306 Tue, 10 May 2011 13:39:05 +0000 http://www.cookingissues.com/wp-content/uploads/2011/04/The_Egg_Chart.jpg#comment-25306 According the new buzz about egg cooking, This chart lacks the cooking times. For how long you cooked the eggs?

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