Egg whites in water when cooking

I'm finding a lot of my eggs are cracking and leaking egg white into the bath when I add them at 194F. I'm concerned I'm going to damage my Joule heating element and seriously 'gum' up the impeller area. Any comments or suggestions?

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Comments

tshewman

Let the eggs come to room temp firat. Not certain why the 194F, but for that Hi of temp a pot on a stove woukd work.

wolfiegirl

You can put the eggs in a heat proof bag (vac, ziploc freezer)....or I found cracking open an egg into a 4 ounce glass mason jar and hand tightening the lid works perfectly. More egg-head info....

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

fisher23

At 194'F use a vacuum bag and the inversion method, it can withstand the heat. Or as byrdie said in a canning jar and no egg sticking to the shell.

Brett_Whistler_218044

Following 'Perfect Ramen Egg' recipe. Comes out perfect for me. Slightly runny yolk. Solid white. Boiling on stove is 212F and they inconsistently turn out well.

Brett_Whistler_218044

I tried the mason jar method. Worked like a charm. I'd seen that thread before. I have to admit I have an egg issue...I really like my eggs to come out in an egg shape! LOL. I know it's silly. I might just have to suck it up and stick with the mason jar method.

wolfiegirl

A man gotta do what a man gotta do....

tshewman

Next do just the yolk and flavor the liquid medium in the mason jar. It rocks. :-)