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>Circulator eggs never made a whole lot of sense, They make a great deal of sense in professional kitchens. If you're expecting to do hundreds of brunch covers
by nortonham 2y ago
>Circulator eggs never made a whole lot of sense,
They make a great deal of sense in professional kitchens. If you're expecting to do hundreds of brunch covers, or a giant breakfast buffet, poaching eggs sous vide ahead of time is a game changer
- tptacek 2y agoHow do you poach an egg sous vide? I know how to soft-boil them, of course.
- vluft 2y ago13-14 minutes at 75C (in shell), shock in ice water, crack into a slotted spoon to drain runny white. I realize this is not technically poaching, but the result is effectively a poached egg, and that's what people are referring to (afaik) when they're referring to poached sous vide eggs.