Mellow, the robotic sous-chef

Re:Mellow, the robotic sous-chef by mattmaroon on Wednesday April 23, 2014 @10:47AM (#7634249)

Oh man, I love the 75°C egg. You don't have to peel it, just crack it. (If you use crappy eggs though, the outer white does stick to the shell.)

[ Parent | on HN ]

Re:Mellow, the robotic sous-chef by tptacek on Wednesday April 23, 2014 @03:05PM (#7636179)

75C is a hard-set yolk, right? Blech. :)

[ Parent | on HN ]

Re:Mellow, the robotic sous-chef by mattmaroon on Monday April 28, 2014 @04:24PM (#7662719)

No, you don't poach to equilibrium. You leave it in for 11-13 mins. The yolk is runny but the white is a little more firm than you'd get equilibrium poaching at a lower temp.

[ Parent | on HN ]