75C egg fail

ejf12009

Whenever I make a 75C egg, the white - even the tight white - does not stick well to the yolk. So when I break open the egg, I tend to get a large amount of white stuck to the inside of the shell and out pops a slightly overcooked yolk ina puddle of nicely cooked but detached white.

In fact, this isn't limited to just the 75C egg. I've tried related methods from the ChefSteps egg calculator, the 63C egg, the 62 C + peel and 30 second poach egg, the 2 minute boil + ice bath + 62C egg...

Every time the egg comes out in pieces without any internal cohesion between the tight white and the yolk. Often I also have a lot of white stuck to the inside of the shell (depends on temperature).

The eggs are organic "free range" from a big box supermarket, as fresh as such things can be, and I'm cooking in a large stirred bath. The eggs move a bit while cooking but don't break or crack in the bath.

What am I doing wrong?

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brian_martin2001

The organic free range doesn't have any bearing for as operation like this. The age of the egg is very important. You want as fresh as possible eggs. You can determine that by doing the float test. You take an egg and place it into a bowl. You ideally an egg that lays its side art the bottom if the bowl. Anything other than that: floating on its end, not sinking to the bottom completely, not sinking at all, indicates that the egg is not very fresh, and it's not going to be ideal for poaching, etc. Next is you want them directly from the refrigerator. You don't want then to start to warm up until they are in the water bath. Room temp eggs, or eggs that are put in add the water is still common to temperature, have a tenancy to have whites sticking to the shell. Using the largest eggs available grade a or aa seem yield good results. I have never used the egg calculator, but have done the 75°C egg several times Using the above with Good results. Good luck!

Afonso_Tito_de_Morais_164825

Had this issue before, fresher eggs fixed it!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

FRESH is the key. The other thing is AA Large if you can find them....after searching every local market and big stores I only found them one place, by Accident......Walmart...no shit

tshewman

See the posts below for the issue regarding fresh and I think we all feel your pain. I tend to work around this if I am using uncertain eggs (unfortunately even the water test hasn't always shown me the love). So, I do this, cook eggs 62.5 C for ~45min. Then, place the egg STILL IN THE SHELL in boiling water for 30 seconds. Crack and serve. The typical two layers of whites are still present, but now you can serve it separated with whites all cooked, OR use a spoon and take out all the whites (though a little trickier). I worked with this a bit after a thread a number of months back when many of us would crack it then put it in water to firm up the whites.......then it hit me.......if the goal is to firm up the whites and keep the yolk soft, why not keep the yolk protected by keeping it surrounded by the white and the shell can maintain also act as a buffer and a mould. Food for thought.

ejf12009

When you say crack and serve, are you cracking it like a raw egg: bonk on flat surface to get a crack in the middle and peel apart? Are you using a knife to open the shell? Peeling a little window and pouring the egg out?

tshewman

Crack and serve. They difference between this and the normal 62C egg is that the egg white will essentially be "set" (and the yolk is unchanged, so you can grab a spoon if you wish and include the exterior and mid-albumen).

ejf12009

And you do notice better outcomes with AA than with A?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Like many here i have found the CS egg chart just wasn't quite right. Then I noticed they use AA large eggs. I didn't see how that would make a difference but, it certainly did for me. The outcome is much more in line with the pictures/temps. "Grade AA eggs are nearly perfect. The whites are thick and firm and the yolks are free from any defects."

ejf12009

Just tried this with the eggs I had on hand: just grade A, but fresh enough that they sank and laid on their sides.

The first egg I cracked like normal. All the white stuck to the shell and out popped a beautiful yolk.

The second I tried peeling bit by bit, but again the white stuck to the shell more than the yolk. So one bit of shell I peeled off came with so much white attached that I could see right through to the yolk.

Are you going fridge -> water bath -> boil -> serve or are there any chill steps in there?

I must still be doing something wrong...nonetheless, thanks for your help!