OK I just tried the 75C/167F eggs and I can see this comes with a learning curve. I used my PID and a pot of water on a hotplate, got the water to 167 and added four eggs fresh from the ice box and started the timer for 13 minutes. The water temp took a nose dive to 164F and took almost five minutes to recover. It shot up to 171F so I turned it off and let it coast. I pulled them at 14 minutes and had 90% perfect yolks and 50% on the whites - too runny for my tastes and so it seems the game is afoot. Next time I will plan on the temperature drop and see if I can hold at that temp for the duration. I'm going to do this till I get it right damnit. /img/vbsmilies/smilies/lol.gif
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