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Jason, my challenge is making ramen eggs that peel without making a total mess. I tried following Joule's recipe at 194°F (90°C) for 9 minutes and then soaking in an ice water bath but the shell sticks like glue destroying the eggs. I cracked the shells and tried peeling underwater as well but no dice. I'm curious if you have any advice to help?
Note:The following article is an edited transcript from the video.
I don't have a lot of experience with eggs. I find sous vide eggs to be a pain in the butt. When they work well, they work really well but they are unpredictably cantankerous. I know some people have and they have really good results with it. But I feel like it's one of those things that I need to experiment with a whole lot more before I am confident with what I'm doing. I know how to boil eggs in a pan on the stove and how to make poached eggs traditionally, so I tend to just do that instead of sous viding them.
I really like egg bites and I think that's a good use of sous vide for eggs. I also enjoy making things like egg blossoms. Here you take the eggs out of the shells, put them individually in food-safe plastic wrap then put them into the water bath to cook sous vide for a little bit. When they're done, they have neat shapes to them. I'll do preparations like those with eggs, but I haven't seriously dove into sous viding eggs very much.
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I would recommend checking out Kenji's Serious Eats article entitled Guide to Slow-Cooked, Sous Vide-Style Eggs he discusses the best way to do hard-boiled eggs and to make them easy to peel. The article's picture series helps to understand what the time and temperature differences do to an egg.
Note: For more information you can go to my article on How to Sous Vide Eggs.
I've also heard really good things about pressure cooking eggs. In order to get the eggs out of their shells, take the eggs from the pressure cooker and put them in an ice bath.
Eggs aren't something I eat too much outside of omelets or sunny-side up, so I don't do a ton with them. But it's an area that as a sous vide "expert" I need to experiment a little more with and get a better feel for them in general.
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