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> Also egg whites don't set up until 150 or so, and yolks start firming at 158 Eggs (especially the yolks) actually have an odd trait of setting at lower temps
by djrogers 6y ago
> Also egg whites don't set up until 150 or so, and yolks start firming at 158
Eggs (especially the yolks) actually have an odd trait of setting at lower temps if held long enough. Try sous-vide eggs at 145 for 2-3 hours and compare to 45 minutes - completely different yolk.
- grogenaut 6y agowhat would you recommend then as the best way to sous-vide eggs? I can't find a good answer online. well I can find lots of answers but a lot of them are wrong