Go to the Article: The Egg Calculator
Y’all just need to experiment add figure out what works for you. It’s just a tool, teach yourself how to use it.
Why not?
Read the carton
"Eggs are Dirt cheap," eh?
I would not advise using this tool.
save your time and eggs. I followed the egg calculator exactly for set white and perfect yolk. same result raw, runny, unset white, slightly overcooked yolk.
Have you ever try boiled eggs with Scampi Caviar? Delicious, Healthy, and Festive!!! We offer for Gourmands ONLY!!! All questions goes to burstactiveusa@gmail.com We prepare to make a presentation at the IHOP franchise. This is the best course for breakfast. The testing service will start in Florida in 145 restaurants.
Did you try eggs with Seaweed Vegan Caviar? This is the best pair I ever had.
If you use these instructions you will not be happy with your eggs. Neither the temp nor the time is correct. For regular hard boiled eggs use 170 for 45 minutes and then check an egg. I want to make deviled eggs, and any other temps and time will leave you very unhappy. I used large eggs, not jumbo nor medium/small. Do not believe what SeriousEats says also. Get your eggs to room temp. Then forge ahead. I have done dozens of eggs at once. The main point I want ot make is CHECK and egg when you thibnk they bare done. You can always continue them in the water bath.
Remember you can measure the diameter with calipers and multiply by PI, 3.1416 to get circumference.
I wish you would make the egg video more full size to the screen, it is just too small to see clearly.
I never know wether to start with cold eggs right out refrigerator or room temp eggs
Well that didn't work at all. Will stick with the InstatPot for eggs and use the joule for meat and fish.
How do I access the Egg Calculator? I don't see any links from Google Chrome. THANKS - Bruce
Hey ChefSteps, the calculator isn't working at all. I tried 3 different browsers, nuked all ad blockers, etc. The wait spinners just keep spinning.
東京からのコメントです。
私は日本語で入力しますが、自動翻訳機が役に立ってくれるでしょう。
日本には温泉を利用した卵料理があります。
温泉の温度はほぼ68℃でこの湯の中に25～30分入れると黄身はねっとりと凝固し、卵白は半凝固の状態でとろりとしています。
私たち日本人は本当に昔からこの卵のことを知っていました。
分子料理が知られるようになり、シェフたちはみなこの温度帯の卵料理を自慢げに披露しました。
有名なミッシュラン三ツ星シェフが日本でデモンストレーションをした時にこの卵料理を選んだのです。
それは完全に失敗でした。日本人は誰一人として驚きを見つけることができませんでした。
Weird flex
Good thing eggs are dirt cheap - oh, and get a better Sous Vide
Their egg recipes are straight trash, dont work worth a damn. I just wasted a whole box of eggs with their garbage ass egg recipes. Just read anywhere else about temp and times and you will find that this crap is faaaaaaaaaaaaaaaarrrrrrrrrrr from good at all.
I can't get the egg calculator to give me a time (maybe I'm being stupid). I've put the parameters in but it only gives me a temperature. I've tried on my phone and laptop. Can anyone advise? thanks
standard large eggs average about 50g each....so roughly 12.
I think it'd be handy to have an inverse egg calculator - say, if I sous vide an egg at 145F for 6hrs, what would be the results?
I'd like to make a soft-boiled 'marble egg' and was thinking to shock the egg in boiling water for 30s to a minute to form a high thermal gradient, cooking the area around the shell, then cracking the egg and cooking at ~135F for around 12hrs to set the tea's color in the egg white. After that, chilling the egg, then cooking a normal sous vide egg for a hard white and runny yolk. My concern is whether the yolk congeals too much at 135F over this time.
Looks like I'm off to do some food science.
Eggs are not graded on size, but on interior/exterior appearance:
https://www.southernstates.com/articles/size-grade-eggs.aspx
Good tool, which I've used before, but today I find on Android Chrome, Firefox and Opera that the detailed adjustments are unavailable, being part-covered by the Start Again button.
The first few 'runny' egg whites appear out of order as they're firmer than the third or fourth runniest one.
When you say "Or, to ice and reheat", does that mean that you **initially** cook it at that particular temp/time, or is that for the reheat itself?
do any of you know how many eggs is to 600g? TIA
So what I don't see is how many eggs to grams??
This calculator is a great idea but, alas, like other here I have had nothing but poor results. Despite setting the slider to the firmest egg whites setting I get nothing but snotty whites. I love my Joule for so many things, but unfortunately it doesn't look like eggs is one of those things.
aaahahaha...
Then you need to refer to kenjis article (referenced in this one). I say this because the way your post reads you aren't from the US (the focus of this article and which would drastically change your results due to the difference in egg storage between here and most of the rest of the world). His article includes cooking it at lower temperatures for a longer time. If you wish to use this calculator I recommend refrigeration of your eggs overnight which would help your results.
I was watching an old episode of Good Eats recently and they had shown a grading expert. I think it boils down to the age of the egg. I think when they are first laid and kept cool they would be an AA, aging the egg to A and B over time.
very funny
I appreciate your comment but I think that level of detail would be lost except on a very select few science minded individuals.
So I followed your app for a set whites and runny yolk meaning 85°C for 12 min 22 sec and I’ve got hard eggs, so that means that your maths and science kinda sucks
How would one know the "grade" of local farm-fresh eggs?
It is at the top of this page. The first question it asks is "What texture would you like your egg white?"
'We filmed hundreds of outcomes and implemented them in a visual interface for a two-step “calculator” (with three supplementary steps for fine-tuning), and voilà: the ChefSteps Egg Calculator was born."
Where is this egg calculator? Am I missing something here???? I don't see the Egg Calculator, nor do I really know what it is from reading this.
I did some rudimentary troubleshooting and found that my adblocker, on Windows Chrome browser using AdBlock and iOS Safari using 1Blocker, would stop the egg calculator from displaying.
It is also possible that Chefsteps combined what had been two separate URLs (website addresses) into a single URL as a result of these comments. I want to believe that this is what occurred to resolve the confusion as otherwise I was too slow to figure out the adblocker issue until the light bulb went on today.
Agreed. Editors, please put this link in the article and highlight it.
You egghead
by their size
I'd love to see an option of specifying width instead of circumference of the egg's widest part.
I use a vernier caliper to measure the width, and currently, I have to multiply the readout by π myself.
And if you really wanted to get presion then you would also check the viscosity with a pressure rodometer to get precise viscosities and rheologies for flow rates.
This research stuff is fine but its not science ... LOL testing viscosity with a finger and comparing it to other foods. If your going to be accurate then let's get real. Testing viscosities should be done with a Brookfield viscometer that gives precise readings and rheologies between thixotropy, pseudo plasticity, newtonian and dilatancy at various sheer rates ... then you would have meaningful measurements.
I raise my own chickens... so how would their eggs be graded?
In the Runaway Bride, Julia Roberts character realizes that there is no way to cook eggs that she likes...
The one way I do not like my eggs is raw (unless they have been incorporated into something like cookie dough). Over hard eggs are tasty as are sunny side up with just a hint of a glistening white on top...
How to sous vide 14 g quail eggs ?
Guys, the calculator is broken, the videos won't play properly.
Thanks for that Mark!
I don't know why there is not a link to it in this article, but here is the link. https://www.chefsteps.com/activities/the-egg-calculator
Am I missing something? Where is the calculator itself?
