Go to the Recipe: Dang Delicious Sous Vide Duck Eggs
I had a strange experience with this. I cooked two duck eggs, from the same carton, in the same bath (my first cook with my new Joule), with all variables the same. One egg came out perfectly, and the other with its yolk an unappetizing and ghostly gray. Weird.
I have been using an alternative cooking time suggested below – 20min at 69C followed by an arbitrary hold at 50C. I have not worked out how long you need to hold them to ensure pasturization, but I have found the slightly higher temperature to be a bit more consistent with the whites
http://blog.newriverrestaurant.com/2015/07/duck-eggs-and-how-to-sous-vide-them.html
(@ChefSteps: Will duck eggs be added to the egg calculator at some point?)
this is off the thread concerning eggs ... On the whole asparagus that is served with the duck egg in this recipe: How do you acheive the clean & even "cut" that separates the unpeeled point of the asparagus from the remainder that is peeled?
How do you cut the asparagus?
Anthony... Maybe the duck egg with the gray color, was exposed more to heat, or to high PH conditions, as I read in this link (in Spanish). Sorry for my English (learning)
https://elblogdelhuevo.com/2013/05/29/huevo-cocido-con-yema-gris-verdosa/
More than likely a y shaped peeler and then a mandoline for the really thin stripped ones.
Did I read this correctly ? Cook the eggs directly in the water that my Joule is circulating ? Not in a sous vide bag ? If so, sounds like a recipe to clog the Joule with egg.
That is correct, even if you have some breakage the joule won't have an issue. This is a super common method that any one who sous vides eggs uses. Just give joule a good rinse if it gets mucked up when you are all done.
But if you are still concerned you can cook the eggs in a mesh basket in the water as well.
I think as long as put the eggs in carefully, without cracking the shell, you should be fine
Thanks!
