Comment on Discussion Thread ⛵ Wednesday 28 May 2025

useless_modern_god@aussie.zone ⁨3⁩ ⁨days⁩ ago

• RustyRaven@aussie.zone ⁨3⁩ ⁨days⁩ ago

  I did a lot of reading about eggs for cooking sous vide, and they are actually very complicated. There is a lot of variabiity between different eggs, and the yolk and white cook at very different temperatures. Even if you repeat the exact same time and temperatures you are likely to get different results for different batches of eggs.

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  • SaneMartigan@aussie.zone ⁨3⁩ ⁨days⁩ ago

    Also the size of the egg. I eat a bunch of hard boiled eggs, 600g carton is 7 minutes, +1 minute for every 100g.

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  • useless_modern_god@aussie.zone ⁨3⁩ ⁨days⁩ ago

    Yeah I was thinking it could be the egg shell was a bit thin in certain areas. The yolk was perfect though.

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• CEOofmyhouse56@aussie.zone ⁨3⁩ ⁨days⁩ ago

  Cold or room temperature egg?

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  • useless_modern_god@aussie.zone ⁨3⁩ ⁨days⁩ ago

    Cold

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    • CEOofmyhouse56@aussie.zone ⁨3⁩ ⁨days⁩ ago

      Interesting. Thanks.

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      • Duenan@aussie.zone ⁨3⁩ ⁨days⁩ ago

        One of my friends suggested I pop it in the air fryer as well.

        i’m going to give it a try sometime.

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• Duenan@aussie.zone ⁨3⁩ ⁨days⁩ ago

  160 for 8 mins, yolks were not totally cooked. One egg was a little runny, the other not so much.

  Guess next time I’ll try with maybe 5 or 6 mins.

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• Thornburywitch@aussie.zone ⁨3⁩ ⁨days⁩ ago

  I’ve tried 12 mins at 120 deg - eggs were room temperature and worked well for hard boiled. Doing the same with eggs from the fridge resulted in cooked whites and runny yolks.

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• Duenan@aussie.zone ⁨3⁩ ⁨days⁩ ago

  Maybe try 6-7 minutes?

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