Sous Vide Poached Egg Test
Вставка
- Опубліковано 11 вер 2024
- 🍳 Unlock the Secret to Perfect Sous Vide Poached Eggs! 🥚
Join us on Delmarva Backyard as we dive into the ultimate Sous Vide Poached Eggs Experiment! With countless methods floating around, we've distilled them into two main categories for a head-to-head showdown. 🥊 Which technique will emerge victorious in creating the most delectable poached eggs? Whether you're a seasoned chef or a curious foodie, this experiment is bound to elevate your culinary game. 🌟
Don't forget to hit that subscribe button and ring the bell 🔔 for more mouth-watering BBQ tips, tricks, and experiments. Your journey to becoming a BBQ master starts here at Delmarva Backyard! 🍖🔥
➡To become an Exclusive Backyard Pitmaster click here: bit.ly/3nb7xQP
➡Subscribe Here: bit.ly/DBackyard
➡Recipe: www.delmarvaba...
➡Delmarva Backyard Merch: bit.ly/3LJ5z4w
Links below allow you to support Delmarva Backyard with no additional cost
🔴THERMOMETERS - bit.ly/3VdTo0J
🔴WEBER GAS GRILL - amzn.to/2sHKFMj
🔴MASTERBUILT GRAVITY SMOKER - amzn.to/3qfl0Wt
🔴24 X 40 LONESTAR OFFSET SMOKER - bit.ly/374lBiU
🔴AIR FRYER - amzn.to/2GHPcAn
🔴SOUS VIDE - amzn.to/2EUZVa4
🔴BLACKSTONE GRIDDLE - amzn.to/3idqlci
🔴DALSTRONG KNIVES (discount code - BACKYARD) - alnk.to/44T5Bry
🔴SLICING KNIFE - amzn.to/2sJxEBJ
🔴BLACK GLOVES - amzn.to/2PEszET
🔴BEER CAN CHICKEN RACK - amzn.to/2WnfvVH
Nice. I did the exact same experiment a few weeks ago. I MUCH prefer the low and slow version. The fast version was terrible. It wasn't cooked right. The whites were too runny while the yolk was way too set.
I'm doing them low and slow from now on. Thanks for sharing!
Great minds think alike! Low and slow is by far much better. It’s definitely worth the extra time. Thanks for watching Larry, I appreciate the comment.
I think if you combined the fast method with a finish in the simmering water you might have the best of both worlds.
I love Sous vide. You you can make poached eggs in that simmering water in about 4 minutes
Thanks for watching and commenting.
I tried the fast way, mine came out a tad more cooked, I hit it with a culinary torch 10 sec to finish the egg white, came out ok, with hollandaise on it, it would be ok; for large numbers, it would work. The yoke wasn't as runny as I like it, not great, but good. I don't get the long way! Ya, it would be great, but if you have take 45 min then put it hot water, why not just do it the old fashion way?
You should also mention your temperatures in Celsius.
I'm still adapting to the idea of an entire world looking at my videos. Its an insanely awesome thing. I am going to start using both more often. Have some patience with me. Thanks for the suggestion Peter.
Why not cook the egg at 167 for 13 minutes then cook it for one minute in the simmering water to solve the egg white problem to get the best of both worlds. Save 30 minutes of cooking time
Thanks for the input, I'll look into it.
Cannot wait to it this weekend. Were the eggs cold or room temperature?
Let them sit out for about 15 minutes or so. Thanks for the support and good luck.
How necessary do you feel the finishing step is with the low and slow? In the video, I got the impression you were already impressed before you finished it.
For most videos I like to make sure I have the recipe and/or method down so I don't have any unexpected results. You can get away from the finishing step by just adding a little bit more time in the Sous Vide however I think a perfectionist may see the subtle differences in texture. I often skip the finishing step but I wanted to show how to get the best possible results. Thanks for the comment.
Very important. What was the egg size???? Large, Ex Large, Jumbo, Small
Normal Large
I’d like to see the low and slow done for 30 minutes. I’ve heard that eggs tend to firm up if left too long.
That would be a good trial. Ill look at doing an experiment. Thanks for the idea.
I agree with the low and slow but maybe just dip the egg in the water to not cook the yolk more. I have to try this myself. Maybe this am.
Your right on, that would definitely work. Good luck, let me know how it goes. Thanks for watching.
The 'in the baggie ' Idea was bad . You greatly hindered the heating of the eggs . In hot and fast direct heat is very important .
A cold bath after 12 minute cook is imperative. THE fast cook yellow was not cooked like the low and slow .
allways use eggs from fridge on fast also and a icebath
Good feedback, thanks for watching Tom.
on fast you dont use a bag ever.
Thanks for watching.
Yum, stop fannying about use a knife.