The Perfect... "Boiled" Egg

kevnbro said:

Place as many eggs as you'd like in an oven pre-heated to exactly
149°.

Fat chance.

nb

notbob commented:

Quoted message said:

Quoted message said:

Place as many eggs as you'd like in an oven pre-heated to exactly
149°.

Fat chance.

Agreed...but what about simmering them in an electric skillet set for that
temperature? Seems like the water could provide a temperature buffer, and
you could easily monitor it with a probe thermometer. I might give that a
try. Alternately, it ought to be possible to pre-heat water to that
temperature in a saucepan and simmer the eggs while continually monitoring
(because you'll probably have to lower the heat as water evaporates).

If you had one of those lab-grade immersion heater/circulators, this would
be a snap.

Bob

Bob Terwilliger said:

notbob commented:

Quoted message said:

Quoted message said:

Place as many eggs as you'd like in an oven pre-heated to exactly
149°.

Fat chance.

Agreed...but what about simmering them in an electric skillet set for that
temperature? Seems like the water could provide a temperature buffer, and
you could easily monitor it with a probe thermometer. I might give that a
try. Alternately, it ought to be possible to pre-heat water to that
temperature in a saucepan and simmer the eggs while continually monitoring
(because you'll probably have to lower the heat as water evaporates).

If you had one of those lab-grade immersion heater/circulators, this would
be a snap.

Bob

Boy, what a great idea! Stand over a skillet monitoring the temperature
for an hour instead of putting them in boiling water, setting a timer
for 15 minutes and walking away....
Can't wait to go home and waste an hour!

kevnbro said:

The perfectly "boiled" egg isn't boiled it all... it's baked. This
recipe requires an exact oven setting.

Place as many eggs as you'd like in an oven pre-heated to exactly
149°. Bake for at least an hour or longer.. it doesn't matter beyond
that point.
The egg(s) will be unlike any you've ever eaten. The white will be
delicately set and smooth as custard, and the yolk will be orange and
soft. Kev

See: "Cooking For Eggheads" Discover magazine February 2006 issue

140 degrees C or F ?

You know it's a joke----right?

You know it's a joke----right?

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

notbob commented:

Quoted message said:

Quoted message said:

Place as many eggs as you'd like in an oven pre-heated to exactly
149°.

Fat chance.

Agreed...but what about simmering them in an electric skillet set for that
temperature? Seems like the water could provide a temperature buffer, and
you could easily monitor it with a probe thermometer. I might give that a
try. Alternately, it ought to be possible to pre-heat water to that
temperature in a saucepan and simmer the eggs while continually monitoring
(because you'll probably have to lower the heat as water evaporates).

If you had one of those lab-grade immersion heater/circulators, this would
be a snap.

Bob

I steam my eggs in the steamer basket of the pasta pot.

Even fresh laid eggs peel for me pretty much every time now. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Bob Terwilliger' virtualgoth@die_spammer.biz said:

notbob commented:

Quoted message said:

> Place as many eggs as you'd like in an oven pre-heated to exactly
>149°.

Fat chance.

Agreed...but what about simmering them in an electric skillet set for that
temperature? Seems like the water could provide a temperature buffer, and
you could easily monitor it with a probe thermometer. I might give that a
try. Alternately, it ought to be possible to pre-heat water to that
temperature in a saucepan and simmer the eggs while continually monitoring
(because you'll probably have to lower the heat as water evaporates).

If you had one of those lab-grade immersion heater/circulators, this would
be a snap.

I steam my eggs in the steamer basket of the pasta pot.

Even fresh laid eggs peel for me pretty much every time now. :-)

I have a different question. When eggs are pasteurized, they're heated
to 147°F. That kills everything of consequence that could be in the egg.
When egg white reaches 150°F, one of the proteins, ovotransferrin,
coagulates, but as it's only about 12% of the white, it creates a very
tender solid, difficult to lift intact. The major proteins coagulate at
about 180°F whereupon, the white becomes more firm. Yolk proteins begin
to thicken at 150°. I'm skeptical of this oven method, if any of us even
had ovens that could be so stringently regulated.

Whole eggs - the yolk and white mixed together - set around 165°F.

Pastorio