Kitchen Experiment, Eggs

We like to serve eggs at Home Restaurants, two of our favorites are from Path Valley Cooperative and Whitmore Farms.  We wanted to try some variations with a thermometer, a pot of water, and our new stove which allows us to regulate the cooking temperature on the low end, for example we can hold a pot of water at 140 degrees.  Sous vide without the machines–

Image 1. Sous vide in plastic wrap, 7 minutes at 190 degrees

Image 2. Sous vide in shell, 55 minutes 143 degrees

Image 3. Traditional medium boiled egg, 7 minutes, 212 degrees

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This entry was published on March 8, 2012 at 4:32 pm and is filed under cooking, recipe. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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