Poached Eggs Question

Just received my Joule and tried the ultimate poached eggs recipe, 147F at 90 minutes. The yokes turned out perfect but the whites were pretty runny. I started with refrigerated large eggs. What do I need to do to firm up the whites without doing anything to the yoke?

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Comments

wolfiegirl

Gobs of information and links on the thread below. Take a few and read through the info. It might help guide you so that you'll be happy as a.......

https://www.chefsteps.com/forum/posts/eniggmatic

Noah_weinstein_300466

From my research I've been seeing lots of similar complaints so I settled on these and they were great! 167f/75c for 13 minutes. They're from the chefsteps website so search for them and you'll find them

fisher23

Read Byrdie 's link. Eggs are not easy to get right, there are way too many variables, egg size, grade, and freshness. The loose white is the most difficult to get firm. You can break your egg in a slotted spoon and let the loose white run off or place your egg in boiling water for 30-45 seconds then ice water.

Katherine_Hannula_Bral_30514

And... don't be bummed if it just doesn't work out for you. Eggs have tons of variables that impact cooking, including grade of egg, freshness, size, etc. I have given up on the in-shell method and have been playing with byrdie's mason jar approach.