Joule is a JEWEL!!

Less than half an hour ago my lovely Joule arrived!

Here it is, thirty minutes later and the soft boiled eggs are 10 minutes into their hour cooking time. The water went from 75 to 147 in about five minutes.

Fast little bugger....

Word of warning!!! Because the Joule doesn't need tons of water to get the job done, if you don't cover the water outlet and you have to pee....

I'm just sayin'.......

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Comments

Katherine_Hannula_Bral_30514

WOO HOO!

I'm repeating my eggsperiment this morning because yesterday's whites were too runny. I reduced the temp to 63C and plan to plop in boiling water for a minute to firm up the whites.

Let us know how yours turn out.

Love the granite!

Update: At 63C for 1 hour and 1 minute in simmering water, the yolk was good and the white firmed up, but it was a bugger to peel. I considered running under cold water for a minute prior to peeling, but didn't want to cool off the egg. It was a couple weeks old farm egg.

I may try a lower temp b/c I actually like the yolk more runny than gel. I have to review the various guidance on "the perfect soft boiled egg." (I also can't get it right in my Instant Pot.) I'm thinking 3 minutes in simmering water might be easiest, but am still trying since everyone raves over eggs using the circulator.

nathans1

that is something I have curious about (not all of your post) can the water outlet be submerged while in use?

wolfiegirl

I'll report back on the results of my first venture with the eggs.

Little secret: that's not granite! That's high end plastic laminate. They've come a LONG way baby!

wolfiegirl

Absolutely. There is a min (below the outlet) and max (at the bottom of the clip level or there-abouts) on water levels for Joule. If I were using more water the outlet would be submerged. But since I'm only cooking some eggs, no point in using tons of unnecessary water.

Katherine_Hannula_Bral_30514

WOW!

tangma27

EEEEEEEEEEEEEEEEEEEEEEEEEEE

wolfiegirl

End results....poached eggs and grilled homemade ciabatta. Egg whites were still a bit runny BUT the yolks were perfect. We don't mind the less firm whites and gave us plenty of bread-dipping fun!

On the practical side of things, clean up was so simple. Turn the Joule off, remove and then pour out the wee bit of water that was used. Done. While I've gotten lots of miles from the SV Supreme I've had for a couple of years, toting around a big machine full of hot water can be a pain in the beehind compared to the simplicity that is Joule.

All in all....color me extremely happy and excited to giddy up on more Joule projects!

Huy_63293

If you use the Joule app, there's a guide to do these types of eggs. The guide is titled "Ultimate Ramen Eggs". I've tried it several times and it has worked out great!

wolfiegirl

I used the other egg recipe in the app....the Ultimate Poached Egg. I'll check out the Ramen eggs next. Thanks for the heads up, Huy! And please share my absolute joy with everyone there on a JOB WELL DONE!!

wolfiegirl

Huy posted below that the Ramen Egg recipe in the Joule app might be the next place to do some experimenting with egg texture. And let's face it....not all eggs are created equal. That is to say there are grades of size then there's the age factor, the temperature factor when the ova was plopped into the water; all sorts of variations on a theme. What fun to get to play and learn at the same time!

Dat_Phan_279256

Man that sounds way more efficient. I didn't realize till your post that the low minimum water level speeds things up so much.

Katherine_Hannula_Bral_30514

Ramen = yolk too hard

Poached = whites too soft

Looking for that happy middle ground. I'll keep experimenting...but will need to stop buttering my toast or I'll be huge! 😳

tshewman

LOL

whenric

This is what you want, I thiink. Somewhat firm white, nice thick/liquid yolk https://www.chefsteps.com/activities/75-c-egg

fisher23

When I was doing the beta and mentioned how fast Joule heated the water I had a few skeptical comments. It's it amazing. I have a real tough time using my older SV devices but thought I should keep them around just for times when I want three (I ordered two Joules). Enjoy!

fisher23

Very nice crumb on that ciabatta.

fisher23

Yes, water level needs to be at least one and half inches deep but can be as much as all the way to where the cord enters Joule.

whenric

My favorite way for eggs is here. Somewhat firm white, nice thick/liquid yolk https://www.chefsteps.com/activities/75-c-egg

wolfiegirl

Thanks! That was loaf two of my "Holy Bread"!

wolfiegirl

Yeah, it's quick, no doubt!! Amazing!! I used it to reheat some pork for dinner and it was another case of about five minutes from start to ready to cook. Awesome!!

fisher23

Here is another idea for you. I set Joule at 80 F and set my bread dough on top to proof.

wolfiegirl

That is thinking!!

Bill_Martin_17506

Got a photo of that setup???

Jeremy_131558

That's how I do my no knead pizza dough!