Think i should eat more eggs, thinking of egg boiler for lazy egg making meals

Raikiri said:
That's it,
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OK, ice for a commercial environment ? but, like others said, would you do that at home

At home, you're going to start to eat it within a known period so you bring it out prematurely, so it's just ready 1min later, say;
so you don't need to cool exterior unnecessarily.
not sure if it's an old wives tale that when you crack the top, that, that, is significantly halting internal cooking.

but - Is it better to simmer over a longer period of time, if you can control the temperature well, rather than a rolling boil ?


montymint said:
Comes out how I like it
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how was it cooked ? white looks strangely transcluscent .. maybe flash
 
jpaul said:
OK, ice for a commercial environment ? but, like others said, would you do that at home

At home, you're going to start to eat it within a known period so you bring it out prematurely, so it's just ready 1min later, say;
so you don't need to cool exterior unnecessarily.
not sure if it's an old wives tale that when you crack the top, that, that, is significantly halting internal cooking.

but - Is it better to simmer over a longer period of time, if you can control the temperature well, rather than a rolling boil ?



how was it cooked ? white looks strangely transcluscent .. maybe flash
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I pop them in the sous vide for 12 mins then 1 in cold water. Yea for that pic it's under a bright light, but the whites are more lose than a soft booked egg done for 3mina in boiling water.

My trial and error gets me to 12minsvat 75c then 1-2 in a cold bath (bowl of really cold tap water).

I can crack the egg onto toast with a soft but firm white and silky yolk that's slightly runny
 
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jpaul said:
OK, ice for a commercial environment ? but, like others said, would you do that at home
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Nobody has asked would you do it at home, but yeah, it's a couple of ice cubes. I keep a few trays or a bag normally.

jpaul said:
At home, you're going to start to eat it within a known period so you bring it out prematurely, so it's just ready 1min later, say;
so you don't need to cool exterior unnecessarily.
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The ice bath is to stop the cooking once the white has set properly. They only go in for 30-60 seconds. If you take it out a minute earlier and rest at room temp the white won't reach setting point (80c), so you'll end up with a runny white and yolk. If you just put it in room temp water after cooking for the correct amount of time the white will continue heating the yolk past its setting point of 65c.


jpaul said:
but - Is it better to simmer over a longer period of time, if you can control the temperature well, rather than a rolling boil ?
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That's basically sous vide, but because the white sets at a higher temp than the yolk you would have the same issue. Set it for 65c you get a runny white, 80c you get a set yolk.

At 80c+ all it would do is extend the cooking time, like the post above says to 12mins instead of 6-7.
 
I used to have one of these egg boiler machines, it doesn't actually help that much, I would get inconsistent results most of the time, now-a-days I just boil a pan of water, 5 minutes max for a standard medium sized egg and always get good consistent results now.
 
montymint said:
I pop them in the sous vide for 12 mins then 1 in cold water. ...
I can crack the egg onto toast with a soft but firm white and silky yolk that's slightly runny
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so, answering earlier posts, the pictured egg is coooked in it's shell (in the sv) and you can get them out (of their shells) cleanly for the toast.
that's proably why the whites texture is unfamiliar (to me).
Are you a professional too, like rakiri. ?
 
jpaul said:
so, answering earlier posts, the pictured egg is coooked in it's shell (in the sv) and you can get them out (of their shells) cleanly for the toast.
that's proably why the whites texture is unfamiliar (to me).
Are you a professional too, like rakiri. ?
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Yes, I cook them in the shells in my sous vide and yes they come out of the shell just like that (you may need to adjust temps and times a little depending on egg size & freshness as well as the sous vide itself).

I'm not a professional but I very much enjoy cooking.
 
Boiled egg?

- boil pot of water
- lower requisite amounts of egg in with a slotted spoon
- wait 5-6 minutes
- remove
- eat

Poached egg?

- simmer pan of water with a little white vinegar
- crack egg into ramekin or small bowl
- lower one edge into pan, let water into bowl
- tip bowl so all egg goes into pan
- wait 2-3 minutes
- remove with slotted spoon to kitchen roll
- add salt & pepper
- eat
 
Raikiri said:
Colder water will cool it to below 65c more quickly and lead to more consistent results, you're removing a variable and thus simiplfying the process.
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But you're complicating it by making us start the process of egg cooking the night before by having to freeze water, so a 6 minute process now turns into a 18 hour process due to the ice :P And don't say stick it in the freezer, who leaves their freezer with empty compartments ? I know you're a chef so you can literally walk into your freezer but us plebs don't have that luxury :D
 
bJN said:
Boiled egg?

- boil pot of water
- lower requisite amounts of egg in with a slotted spoon
- wait 5-6 minutes
- remove
- eat

Poached egg?

- simmer pan of water with a little white vinegar
- crack egg into ramekin or small bowl
- lower one edge into pan, let water into bowl
- tip bowl so all egg goes into pan
- wait 2-3 minutes
- remove with slotted spoon to kitchen roll
- add salt & pepper
- eat
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Indeed!
 
2004typer said:
Get one of these - perfect everytime (keep mine in fridge next to eggs so starts at same temperature).

https://www.amazon.co.uk/dp/B07KW4VL3D/ref=cm_sw_r_u_apa_fabc_QEgRFb0WJ5J9N?_encoding=UTF8&psc=1
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the description! on Amazon..

  • You can enjoy the delicious and pleasing fancy drinks at home
  • Material: PP plastics
  • 16 different design give your drinks a more attractive look! And you also can use it to decorate cake Do it by yourself
  • Make some funny pattern on your coffee
  • Great for make fancy Cappuccino's, Coffee, Latte's or Hot Chocolate
:D
 
Another point, if you have some nice quality, fresh eggs then making scambled egg would be my preferred 'recipe',
I think the flavour of the white is not as satisfying as the yellow, so, mix the two, rather than poached/boiled.

yes scrambled you've got a bit more washing up, but much less chance of messing up than poached/boiled
 
builder22 said:
the description! on Amazon..

  • You can enjoy the delicious and pleasing fancy drinks at home
  • Material: PP plastics
  • 16 different design give your drinks a more attractive look! And you also can use it to decorate cake Do it by yourself
  • Make some funny pattern on your coffee
  • Great for make fancy Cappuccino's, Coffee, Latte's or Hot Chocolate
:D
Click to expand...

Haha - something has gone wrong there lol.
 
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