(no subject)

[madbaker]

It turns out that I like traditional poached eggs much better than sous vide eggs poached in the shell. A sous vide poached egg (143 F) has a slightly runny white and a slightly hard yolk. A traditionally poached egg cooks less evenly, so it can have a fully set white and a fully runny yolk.

Comments

[joycebre.livejournal.com]

ew, I can't eat a runny white.

[thread-walker.livejournal.com]

I'm with you. I like firm whites.