Does anyone know why there would be pretty significant discrepancies between the egg cooking guide of ChefSteps and that of Anova / Food Lab? I'm based in the UK and haven't yet had the chance to cook with Joule but I follow CS recipes more often than those of Anova (which is the brand of sous vide circulator I use). When it comes to eggs, though, I haven't had much success in getting the results that match the CS guide.
For eggs that have mostly firm whites and jammy/runny yolks, CS guide says to cook them at 70 C for around 21 mins, while Anova's guide says to cook them at 62.8 C for 45 min. I know that it makes sense for a higher temp cook to take less, but in the end I end up with eggs that have the whites very soft, hardly set, and the yolks that are almost solid -- the exact opposite of what I want.
I'm also wondering whether, since US and European eggs are treated differently during production and storage, this process maybe also effects their cooking. If it does, could it be that, since CS presumably use US eggs, their temperature and time estimates are incorrect for European eggs?
I haven't yet tried Anova's time and temp recipe for these eggs, but I wanted to see if anyone had a similar experience with the CS recipe. Thanks!
