Quote:
Originally Posted by GGG
Did some poached eggs for breakfast today. 146F for 50 minutes then cracked and dropped in almost boiling water for about 40 seconds to firm up the whites. Just perfect consistency to ooze out of the yolk.
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All this farenheit talk is confusing.
Have you seen the egg calculator on Chef steps? I've used it a few times, and it's pretty decent. Can pick the consistency of the white and yolk and is pretty accurate.
https://www.chefsteps.com/activities/the-egg-calculator