Re:Modernist Cuisine: The Art and Science of Cooking
by urxvtcd on Wednesday February 26, 2025 @10:15AM
(#43184409)
I’ve never tried sous vide eggs, but I imagine the biggest benefit is easy consistency. I have a pretty solid recipe for soft boiled eggs adapted from Heston Blumenthal but it still leaves some room for imperfections. Can you share more about the steam eggs? Tried to find the reference but no luck. Is it from their book?
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Re:Modernist Cuisine: The Art and Science of Cooking
by tptacek on Wednesday February 26, 2025 @10:29AM
(#43184548)
Put a steamer basket in a pot, put some water in the pot, bring to a boil, put some eggs in the basket (how ever many you want to cook), set a timer for 7 minutes, cover. In 7 minutes, remove the soft-boiled eggs.
(Longer for hard boiled).