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Thread: Golden egg?

  1. #11

    Zwiefel's Avatar
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    Quote Originally Posted by Von blewitt View Post
    I'd be interested to see how a sous vide golden egg would turn out?
    Exactly where I'm headed.
    Remember: You're a unique individual...just like everybody else.

  2. #12
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    I'm not sure I appreciate the idea of scrambling an egg inside the shell.. seems like an unnecessary concept.

  3. #13
    Senior Member lowercasebill's Avatar
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    begin japanology episode about chicken and egg has history of this ... Japanese developed this hundreds of years ago

  4. #14

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    Quote Originally Posted by Zwiefel View Post
    Anybody familiar either with this kind of device or this (food) product?

    https://www.kickstarter.com/projects...ys-golden-eggs
    https://www.youtube.com/watch?v=aazP6zvJmiQ

    Pretty interesting...

  5. #15
    Senior Member Geo87's Avatar
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    I think a sous vide golden egg would be pretty darn impressive. Can't imagine why it wouldn't work out good. Would leave the customers guessing lol

  6. #16
    Senior Member Brad Gibson's Avatar
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    the idea of a sous vide egg is that the white and yolk both cook at different temperatures. So you can achieve an entirely cooked white with a raw yolk or any grade of yolk higher. A scrambled egg in a sous vide machine is boring and pointless. Cook one in a pan and tell me about the results that are amazing.
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  7. #17
    Senior Member Geo87's Avatar
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    Quote Originally Posted by Brad Gibson View Post
    the idea of a sous vide egg is that the white and yolk both cook at different temperatures. So you can achieve an entirely cooked white with a raw yolk or any grade of yolk higher. A scrambled egg in a sous vide machine is boring and pointless. Cook one in a pan and tell me about the results that are amazing.
    You can Achieve an entirely cooked white with a raw yolk without sous vide... The point of cooking an egg sous vide for me is that you can achieve a different texture.
    Exactly why i think it would be worth experimenting with cooking the "golden egg" sous vide.
    It's boring and pointless to make negative comments about something without experimenting with it first.

  8. #18
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    Quote Originally Posted by Geo87 View Post
    You can Achieve an entirely cooked white with a raw yolk without sous vide... The point of cooking an egg sous vide for me is that you can achieve a different texture.
    Exactly why i think it would be worth experimenting with cooking the "golden egg" sous vide.
    It's boring and pointless to make negative comments about something without experimenting with it first.
    +1

  9. #19
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    Quote Originally Posted by Geo87 View Post
    It's boring and pointless to make negative comments about something without experimenting with it first.
    That's just Brad being Brad. We were all teenagers once...

    While I have reservations about another whiz bang gizmo in the kitchen I do plan on playing with some scrambled eggs sous vide this weekend. From Serious Eats:

    Gently Cooked Scrambled Eggs.

    As Blumenthal spoke about egg proteins and how they coagulate, chef Connaughton carefully squeezed the eggs—which had been cooking in a 163.8°F water bath for 20 minutes—out of their plastic pouches before drizzling them with clarified beurre noiette, and a generous shaving of white truffles. Never in my life have I eaten eggs that were so perfectly cooked: soft, rich, and custard-like with tender, barely set curds. Heston Blumenthal, perfect eggs, and a white truffle all in one room together? If only my wife had been there, I could have died right then, a happy man.
    Dave
    Older and wider.

  10. #20
    I think some of the question is, "Do I need to spend that much money (and store another kitchen gadget)? Is it worth it?"

    It's a bit hard to say that it IS worth it without trying.

    I'm intrigued by the idea of a golden egg. But I'm unsure whether it's something that would be interesting to try (a "gimmick" so I'd soon lose interest, or something I'd make again and again. Hard to say whether it's worth $24 before trying one . . .

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