I think I’ve landed on 148°F for one hour as optimal sous vide setting for pre-poaching eggs. It’s 1° below the temp at which yolks are supposed to begin to congeal, but 8° above that at which whites are. But even thus, some of the white remains goopy liquid. So to finish them, I’ve been informed a quick dip in 190°F circulating water is effective; or alternatively steaming them in those little cup things. I’m not sure which is preferable.
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@KingOfWhiteAmerica I can't get poached eggs to stay together when I swirl them. It sounds like I should look into whatever "pre-poaching" is.
@KingOfWhiteAmerica @RoninGrey i ought to boil some eggs and make eggs sallad
@RoninGrey Yeah I have an immersion circulator, so I’ve just been dunking/holding whole uncracked eggs in 148°F water for an hour - then transferring them to an ice bath. To open them I’ve been using one of those spring-loaded soft-boiled egg cracking gadgets, what make a perfect circular opening - so they slide out easily without tearing on jagged shell. Quite a bit of the white doesn’t congeal though, so I’m doing research on what’s up with that.