A Journey to My Perfect Sous Vide Egg - Goal #1 CHECK!
the 13 minute at 75C egg was almost perfect but that white was still just a bit too runny for me I'm a bit obsessed with poached eggs and, to be honest, for most of my life, I never made them at home. They are fussy, the white are always all over the place, I either undercook them or overcook them half the time and I always have to drain off the water from the bottom of the bowl before I eat them. Never mind the headache of trying to make them for more than one or two people, keeping them all hot, holding them over in a water bath, yadda yadda. It's just easier to order them in a restaurant that specializes in great breakfasts. With that in mind, it makes sense that the very first thing I made with my hand dandy Anova sous vide cooker was a poached egg. Actually, I made half a dozen poached eggsI had barely busted that baby out of the packaging before I was firing up a big pot of water. At first, I was cooking them at between 63C and 65C , which is touted as being THE...