Monday, March 13, 2006
New idea - the 65 degree egg
[See previous]
I heard about the 65 degree egg this weekend. Apparently it is very big in Europe right now. It is a new way to create "hard boiled" eggs. Instead of cooking the eggs at 100 degrees C (212 degrees F), you cook them at 65 degrees C (150 degrees F).
The idea is that you take eggs, and instead of hard boiling them in boiling water, you put them in a 150 degree F (65 degree C) oven. I would not trust the dial that controls the oven for this -- use an oven thermometer and make sure the oven is at 150 degrees. Leave the eggs in the oven for a couple of hours.
The proteins in the egg will coagulate just like they do in a hard boiled egg, but the consistency of the resulting egg is completely different because of the lower cooking temperature.
The reason this is interesting to me (and labeled as a "new idea") is because I have been boiling eggs for several decades. It never occured to me to try to coagulate the protiens at a different temperature. Why not?
PS - I am told that salmonella dies at 140 degrees F, so these eggs are "safe" despite the lower cooking temperature. One thing I want to do before trying this is confirm that.
I heard about the 65 degree egg this weekend. Apparently it is very big in Europe right now. It is a new way to create "hard boiled" eggs. Instead of cooking the eggs at 100 degrees C (212 degrees F), you cook them at 65 degrees C (150 degrees F).
The idea is that you take eggs, and instead of hard boiling them in boiling water, you put them in a 150 degree F (65 degree C) oven. I would not trust the dial that controls the oven for this -- use an oven thermometer and make sure the oven is at 150 degrees. Leave the eggs in the oven for a couple of hours.
The proteins in the egg will coagulate just like they do in a hard boiled egg, but the consistency of the resulting egg is completely different because of the lower cooking temperature.
The reason this is interesting to me (and labeled as a "new idea") is because I have been boiling eggs for several decades. It never occured to me to try to coagulate the protiens at a different temperature. Why not?
PS - I am told that salmonella dies at 140 degrees F, so these eggs are "safe" despite the lower cooking temperature. One thing I want to do before trying this is confirm that.
Comments:
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I'd say the instruction "Leave the eggs in the oven for a couple of hours." says all about why people don't cook eggs this way.
Also, in your closing statement "... want to ... confirm that fact.", you abuse the word 'fact', using it as little more than a casual trope. Until some statement or claim is 'confirmed' (or immediately, patently, 'real'), it is inappropriate to refer to it as 'fact'. Just for grins, consider the statement 'Jesus rose from the dead' -- if you accept that baseless claim as 'fact', your whole dissertation in WDGHA is just so much blather. ;^) -- blzbob
Also, in your closing statement "... want to ... confirm that fact.", you abuse the word 'fact', using it as little more than a casual trope. Until some statement or claim is 'confirmed' (or immediately, patently, 'real'), it is inappropriate to refer to it as 'fact'. Just for grins, consider the statement 'Jesus rose from the dead' -- if you accept that baseless claim as 'fact', your whole dissertation in WDGHA is just so much blather. ;^) -- blzbob
# posted by 
: 3:38 PM
: 3:38 PM
I would not cook eggs this way, Marshall. CDC suggests temperatures in excess of 160 F / 78 C for cooking food.
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
You may be in prime Salmonella breeding range at these temperatures.
-Axt
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
You may be in prime Salmonella breeding range at these temperatures.
-Axt
# posted by : 4:50 PM
: 4:50 PM
It is called the "onsen tamago", or the "hotspring egg", in Japan, where it is available and popular at such places as college cafeteria.
Interesting it has not been known in the west...
Interesting it has not been known in the west...
# posted by : 2:14 AM
: 2:14 AM
Europeans think nothing of eating eggs raw. Just look at tiramisu and zabaglione. My Italian wife would be inclined to leave fresh eggs unrefridgerated if I didn't chide her about it. A couple of different thoughts here. (A) Be aware that cooking methods or recipes from Europe may not meet sanitary guidelines. (B) Maybe our guidelines are very conservative. I would tend to err on the (A) side especially when not in Rome.
# posted by : 9:45 AM
: 9:45 AM
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# posted by : 6:33 AM
: 6:33 AM
It's funny how most people will go to a birthday party or a wedding and eat cake with frosting that has raw egg ingredients, but talk about cooking an egg at 10 degrees OVER what's considered safe and those same people cry "Danger - Danger Will Robinson!".
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