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Discussion Thread ⛵ Wednesday 28 May 2025 (aussie.zone)

submitted 2 months ago by YarraByte@aussie.zone to c/melbourne@aussie.zone

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[–] RustyRaven@aussie.zone 4 points 2 months ago (2 children)

I did a lot of reading about eggs for cooking sous vide, and they are actually very complicated. There is a lot of variabiity between different eggs, and the yolk and white cook at very different temperatures. Even if you repeat the exact same time and temperatures you are likely to get different results for different batches of eggs.

[–] useless_modern_god@aussie.zone 2 points 2 months ago

Yeah I was thinking it could be the egg shell was a bit thin in certain areas. The yolk was perfect though.

[–] SaneMartigan@aussie.zone 2 points 2 months ago

Also the size of the egg. I eat a bunch of hard boiled eggs, 600g carton is 7 minutes, +1 minute for every 100g.