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Thread: Anova is on it's way, what first?

  1. #11
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    mr drinky's Avatar
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    I am doing some hard-boiled eggs right now with my sainsaire. It has been a half year since I got it, and I am just now finding time to tinker with some of my toys. Right now I am trying out things with my iSi whip and Sansaire.

    Btw, when some of you suggest an egg at a certain temp, how long are you cooking it. I have been looking at the doug baldwin info and the egg yolk texture changes over time. So a 62.5 degree egg is different at 45 minutes and 2 hours.

    With that said, what are some favorite temp/timing combos for hard boiled eggs? Modernist cooking likes 71 degrees, Serious Eats likes 73.9. Any experienced hard-boiled egg makers out there?

    k.
    "What happened to those other underpants you had?" -- Flight of the Conchords

  2. #12
    Senior Member Bigdaddyb's Avatar
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    For 62.5 eggs, I cook for an hour.
    brianb

  3. #13
    Senior Member
    mr drinky's Avatar
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    Btw, I have been looking into this egg timer from Chef Steps. Baldwin developed it for them.

    Egg timer.

    k.
    "What happened to those other underpants you had?" -- Flight of the Conchords

  4. #14
    Senior Member
    mr drinky's Avatar
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    Btw, I found the 71 degrees for an hour to have just a bit too soft of egg whites, though they tasted amazingly creamy. Using the ChefSteps timer, I did four of the eggs at 85 degrees for 14m 28s. They were perfect. This will be my new hard boiled egg method.

    k.
    "What happened to those other underpants you had?" -- Flight of the Conchords

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