Go to the Recipe: Crabby Eggs Benedict
Is the white firmer than a 63C egg, and more akin to a traditional poached egg, or was the temperature of the water bath chosen for convenience, because it was the temperature used to cook the hollandaise?
Yes the white is firmer than the 63 °C egg. I felt that the 63 °C egg was runny and kinda gross on the English muffin so I tried to find a temp resembling a poached egg that comes clean out of the shell. Lets just say I lucked out with the temperature.
Did you put the eggs in a bag just for convenience? Would putting the eggs in for a few minutes longer solidify the whites a bit more and give a gooey yolk or would it make it harder to get the egg out of the shell?
I made a 14, 15, 16, 18, and 20 minute egg at 75C. I found that the 14 was good, but I preferred a thicker yolk. 20 was way too done with all of the white stuck to the inside of the shell and a somewhat hard set yolk. 18 was pretty similar with a softer set yolk and less whits sticking to the inside. 16 had a thicker yolk that was almost set but still a bit too much of the whites were sticking to the shell. The 15 worked perfectly with a gooey yolk and only some of the whites sticking to the inside of the shell.
Cool. If you grabbed any photos of the results, please feel free to share them in the comments.
The bags are put in the eggs to keep the water bath clean. We've had eggs bump into each other, crack and then the leaked protein cooks on the immersion circulator's heating coil. A mess to clean.
Yeah, I completely didn't think to take pictures, just took notes. When I made eggs benedict the next day I used a 15 minute egg at 75C but for whatever reason that time the yolk was a little more set and less gooey. Different egg sizes? The water was circulating differently since I had Hollandaise also cooking in the bath? I'd imagine there are a lot of variables when cooking something delicate like an egg. I'll probably try the 14 minute egg next time and see how that works out.About the bag, won't the thickness of the plastic bag affect the eggs in any way?
I made this with smoked salmon instead of crab, it was excellent, thanks!
The use of steamed rounds of Okinawan Purple Sweet Potato instead of the muffin will be welcomed for those who would want gluten and grain free
Question: did you let the eggs get to room temperature before you started the 15 min at 75, or did you pull them right out of the fridge and put them in the water bath?
My life will not be complete until I have this! 😍 there's a similar version of this at a restaurant in Newport Beach, CA. called Woody's Wharf... Amazing brunch with bottomless mimosas.
