![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Eggs-speriment result.
A couple of days ago, I cooked 4, similarly-sized, room temp eggs in a controlled-temp water-bath (sous vide): 1 each for 1:15; 1; 0:45; 0:30 min.
The 1:15 has some greensish discoloring around the yolk. The white is fully cooked but tender; the yolk is semi-translucent but would make fine deviled eggs... except for the discoloration (which would not be relevant if one mushed everything up).
The 1 hour egg has a wee bit of discoloration, and a slightly more tender white. it would still be usable for deviled eggs, probably, but the white is a bit undercooked for that. The yolk is similar to the above, but with less discoloration.
The 45-min egg has a notably more tender white, and only a wee bit of discoloration. The white is tender enough not to be usable for deviled eggs. The yolk is similar, but only faintly discolored.
The 30-min egg has a white that is mushy and WAY too tender for deviled eggs. The yolk has no discoloration at all, and is cooked to semi-translucency, just like the others.
I will be using all these in tonight's chard-and-onion pie.
Next step, I think, is to crank the heat up another couple of degrees, and try 1 hour, 45 min, and 30 min.
The 1:15 has some greensish discoloring around the yolk. The white is fully cooked but tender; the yolk is semi-translucent but would make fine deviled eggs... except for the discoloration (which would not be relevant if one mushed everything up).
The 1 hour egg has a wee bit of discoloration, and a slightly more tender white. it would still be usable for deviled eggs, probably, but the white is a bit undercooked for that. The yolk is similar to the above, but with less discoloration.
The 45-min egg has a notably more tender white, and only a wee bit of discoloration. The white is tender enough not to be usable for deviled eggs. The yolk is similar, but only faintly discolored.
The 30-min egg has a white that is mushy and WAY too tender for deviled eggs. The yolk has no discoloration at all, and is cooked to semi-translucency, just like the others.
I will be using all these in tonight's chard-and-onion pie.
Next step, I think, is to crank the heat up another couple of degrees, and try 1 hour, 45 min, and 30 min.