American Breakfast Toast

So accordign to the recipe you need to reserve the egg white foam in 75C but the egg yolks in 65C. Is there any reason i can't reserve the egg white foam in...65C? I only have one circulator

If not ill just find another solution. Or use whipped cream or something. but ya know.

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brian_martin2001

It's probably for the texture. Give it a shot and see what happens

tshewman

definitely try it. Puglisi does it after cooking egg whites at a similar temp and serves in a salad (as an egg white foam. I would supsect it may be a bit thicker if anything.

douglas_bd

I've always done the egg white foam and the yolks at the same temperature (63C I think). The whites are already fully cooked at that point, so I'm not sure what the higher temp would do for you other than hold temp better when served.

tangma27

hmm that makes sense. perhaps i will cut back a tad on the gelatin

tangma27

awesome thanks

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