Bringing Sous Vide to the Home Cook

Re:Bringing Sous Vide to the Home Cook by tptacek on Saturday November 22, 2014 @06:51PM (#8647126)

Yes, I do think that. Hard-boiled eggs are gross. Set egg yolks are gross. An egg white that is even slightly undercooked is also disgusting. There's a relatively narrow band of doneness in which eggs are good. You sound less like an advocate of simplicity and more like, as Dave Arnold would put it, "an enemy of quality". :)

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Re:Bringing Sous Vide to the Home Cook by personZ on Saturday November 22, 2014 @06:58PM (#8647148)

A "six minute egg" has been a benchmark for literally centuries. Apologies if there is confusion, but when I say "hard boiled", I mean all doneness levels of boiled eggs.

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Re:Bringing Sous Vide to the Home Cook by tripzilch on Sunday November 23, 2014 @12:44PM (#8649311)

> A "six minute egg" has been a benchmark for literally centuries.

That's just the name, it's never exactly six minutes because it depends on the cooking equipment, initial temperature of the egg, size, etc. The exact time is usually found after experimentation in one person's specific kitchen.

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Re:Bringing Sous Vide to the Home Cook by tptacek on Saturday November 22, 2014 @07:20PM (#8647229)

Yeah, you're right about this. Honestly: I usually just fry eggs; I use the circ only when I need to serve a bunch of them.

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