From experimenting I've figured out that the yolk I like best is achieved at 65C for an hour. The yolk is perfectly creamy and set up a fair bit, which I like. However, this renders whites that are still soupy and not appealing. I'm wondering why this is and how I can raise the firmness of the whites without impacting the yolk. Can I mess around with the time or temp or both? I am putting the eggs in an at temperature bath straight out of the refrigerator. Should the eggs be room temp first? I use a sansaire, if that matters. Thanks for the help.
Submitted June 15, 2015 at 08:26AM by thewombbroom http://ift.tt/1FVj2Kq sousvide
No comments:
Post a Comment