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Cooking Egg

lelferreira

Hey!

First of all, congratulations for the initiative!

I just got my SV Professional, and I've been trying to cook egg for the first time here. I've cooked my eggs at 62C, 63C and 64C and all of them for 1 hour. According to the reference table that came with the SV Professional, the yolk at 64C would be set and creamy and the white firm, but i didn't got that result.

The 3 eggs at those temperatures turned out to be almost the same, runny yolk and very watery white. There was a very subtle difference from the 62C to the 64C yolk which was slightly creamier.

What should I do? any tips?

Thank you!!!

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Comments

lelferreira

Grant,

Thanks for the attention. I'll try some right now and i'll post the results. One more thing... I've read something about offset calibration. I've got a Extech EA10 probe here, and it shows 1 degree less than the SV Pro. I don't know which one is actually right. Any thoughts?

Thanks

Duda

lelferreira

Another egg disaster i think... Hehehe

I did exactly as you said and I still got a very watery white.

http://flic.kr/p/dykmBa here is a picture that i took.

Chris_Young_80640

Hi Guys:

Please be aware that the Polyscience units use a temperature measuring technology called platinum RTD, whereas your Extech is a thermistor. The platinum rtd sensor is accurate to 1/100th of a degree or better, your thermistor is only accurate to 1 degree or worse. You should never use the less accurate tool to try to measure the accuracy of a more accurate tool.

Long story short, if you think your Polyscience unit is inaccurate, then you need to send it back because it cannot be re-calibrated with something like a cheap thermometer.

Chris

lelferreira

Thanks for the answer Chris.

Guys,

I just did another test. now at 64C. Here are the results:

http://flic.kr/p/dymvzB

http://flic.kr/p/dyrZ15

http://flic.kr/p/dymvfi

Chris_Young_80640

GGPVBLIC: Slightly off topic, and you are correct about precision.

To clarify, accuracy is the closeness of the measurement to the true temperature. Precision is the ability to repeat the measurement over and over and get the same value. Class A Platinum RTD (used in Polyscience equipment) is accurate to about 1/10th of a degree at 0 °C / 32 °F, with a very high precision of 1/100th of a degree or better. The accuracy of thermistors vary (some can be quite good now), but it's certainly less than 1/10th of a degree.

Chris

Brendan_Lee_56950

I may have missed it but, what was the desired consistency you were looking for DudaFerreira? I know when i cooked my first SV egg I was surprised by the consistency of the white vs. yolk at different times/temps but once I learned more about the egg science (fascinating really) i have different expectations/methods.

Chris_Young_80640

GGPVLIC: No need to worry about being off topic. It was worth pointing out that no one should try to calibrate a water bath using an instant read thermometer.

Chris

lelferreira

Grant Crilly said:

Those results look typical to me. The freshness of an egg at that point is a larger factor than .01 degree control. A less fresh egg will have a much thinner white. A very fresh egg will have a more cohesive coagulation on the white. Just remember, the white here will never gel up like you might expect at these temps. It will remain very tender for many hours, even days in a water bath that is even 65C. So what you have in those photos is actually desirable. I would say try some different eggs, work on how you get it out of the shell as not to disrupt the bond to much. Check out the eggs at 1:46 minutes into the "Why Sous Vide?- Convenience" and see how I pour it out of the shell. If I was to handle it more, the white would certainly break apart and become watery. We'll try to get our egg table up sooner, but you might have to wait for the temperature module, at least a few weeks away.

Grant

Thanks for the help guys! I finally got it! But I had to get the egg from my family's farm.. lol!

All of the supermarket egg went wrong... i think i should probably change the place i've been shopping.