3 ms·
I agree, 67 could be better, you can also use two different temperatures, one for the yolk and then one (higher) for the whites for a short time - by ramping up
by pi-rat 12y ago
I agree, 67 could be better, you can also use two different temperatures, one for the yolk and then one (higher) for the whites for a short time - by ramping up the heat (or using two baths) at the end of the cooking.
Better picture of another egg from this run: http://cl.ly/image/030N390L0D06 http://cl.ly/image/030N390L0D06 - white not totally set.
Also, the sensor might not be calibrated correctly, I have a reference thermometer (therma-pen), but won't bother calibrating a toy setup when I have a proper one ;)
- derek 12y agoThe two temp solution works, or you can just get rid of the unappealing loose/runny parts of the white by gently rolling the cooked egg over a paper towel. The following chart can be helpful when you're getting started. http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/ http://www.cookingissues.com/2011/05/03/tea-time-cooking-iss...