3 ms·

The 8 cycles between boiling and room temp would be tedious without automation. I wonder if a similar outcome would be achieved by sous vide followed by boiling

The 8 cycles between boiling and room temp would be tedious without automation. I wonder if a similar outcome would be achieved by sous vide followed by boiling briefly to set the white, much like sous vide steak followed by searing.

JumpCrisscross 2y ago
> 8 cycles between boiling and room temp would be tedious without automation Sounds like there is room in the market for a periodic sous vide device. Can't get around pumps. But maybe it's a two-piece device, with a heating element for the hot tank (use your own pot)-- the user is responsible for putting ice in the cold talk (use your own pot)-- and a hoses and pump assembly to dump and drain to and from the cooking tank (use your own pot). I guess the tankless system isn't the MVP. A two-egg cooker is. Two tanks, one the user fills with ice, the other which contains a thermometer and heating element, and a small cooking tank with circulation and a powerful pump (expensive bit) to quickly dump and drain.
- SAI_Peregrinus 2y ago
  Or a fryer basket style egg holder, that lifts the egg from tank to tank. Might be easier than trying to drain & refill the water.
  - andrewflnr 2y ago
    I'm guessing you'd make the "basket" out of soft silicone, to reduce the risk of breaking them. But I agree that's the general approach.
    - JumpCrisscross 2y ago
      > you'd make the "basket" out of soft silicone Metal shouldn’t break intact eggs and is easier to clean, more durable and less likely to leach nasties into your food [1]. Is there a way to determine egg temperature or doneness from outside? Like an acoustic or other feedback loop that lets the device tailor to the egg at hand. [1] https://pmc.ncbi.nlm.nih.gov/articles/PMC10499202/ https://pmc.ncbi.nlm.nih.gov/articles/PMC10499202/
      - andrewflnr 2y ago
        I mean, probably it shouldn't, but I'm worried about thin wires in a basket concentrating the force from the eggs getting jostled. Fair point about leaching, though.
  - buildsjets 2y ago
    I used a spider, that I also use for wok frying. Was plenty to transfer 3 eggs at a time. https://www.amazon.com/Joyce-Chen-30-0036-Stainless-Strainer/dp/B000684DTU/ https://www.amazon.com/Joyce-Chen-30-0036-Stainless-Strainer...
timeon 2y ago
30C is pretty hot for room temperature.
- hulitu 2y ago
  > 30C is pretty hot for room temperature. Depends on the room. We take (for HW engineering tests) a value of 25°C +/- 5°K. Reflects the reality during summer with AC at max speed or with window open.

JumpCrisscross 2y ago

> 8 cycles between boiling and room temp would be tedious without automation Sounds like there is room in the market for a periodic sous vide device. Can't get around pumps. But maybe it's a two-piece device, with a heating element for the hot tank (use your own pot)-- the user is responsible for putting ice in the cold talk (use your own pot)-- and a hoses and pump assembly to dump and drain to and from the cooking tank (use your own pot). I guess the tankless system isn't the MVP. A two-egg cooker is. Two tanks, one the user fills with ice, the other which contains a thermometer and heating element, and a small cooking tank with circulation and a powerful pump (expensive bit) to quickly dump and drain.

SAI_Peregrinus 2y ago
Or a fryer basket style egg holder, that lifts the egg from tank to tank. Might be easier than trying to drain & refill the water.
- andrewflnr 2y ago
  I'm guessing you'd make the "basket" out of soft silicone, to reduce the risk of breaking them. But I agree that's the general approach.
  - JumpCrisscross 2y ago
    > you'd make the "basket" out of soft silicone Metal shouldn’t break intact eggs and is easier to clean, more durable and less likely to leach nasties into your food [1]. Is there a way to determine egg temperature or doneness from outside? Like an acoustic or other feedback loop that lets the device tailor to the egg at hand. [1] https://pmc.ncbi.nlm.nih.gov/articles/PMC10499202/ https://pmc.ncbi.nlm.nih.gov/articles/PMC10499202/
    - andrewflnr 2y ago
      I mean, probably it shouldn't, but I'm worried about thin wires in a basket concentrating the force from the eggs getting jostled. Fair point about leaching, though.
- buildsjets 2y ago
  I used a spider, that I also use for wok frying. Was plenty to transfer 3 eggs at a time. https://www.amazon.com/Joyce-Chen-30-0036-Stainless-Strainer/dp/B000684DTU/ https://www.amazon.com/Joyce-Chen-30-0036-Stainless-Strainer...

timeon 2y ago

30C is pretty hot for room temperature.

hulitu 2y ago
> 30C is pretty hot for room temperature. Depends on the room. We take (for HW engineering tests) a value of 25°C +/- 5°K. Reflects the reality during summer with AC at max speed or with window open.