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.

Lots of information about eggs here:
10 Ways to Prevent Salmonella Poisoning
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
I would not cook eggs this way, Marshall. CDC suggests temperatures in excess of 160 F / 78 C for cooking food.

You may be in prime Salmonella breeding range at these temperatures.

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...
couple of hours
thats aint working for breakfast
Mercola encourage raw egg (raw stuff might be logic, but it would be hard to accept with how we have been educated, myself included).

"only one in every 30,000 eggs is contaminated with salmonella."

Look into "Guidelines To Ensure That You Are Consuming Fresh High- Quality Eggs" I guess that is what I was searching, but I know he had a page referring to how to check to avoid those potential problem with eggs.

Mercola seems pretty legit (and unconventionnal on some stuff) from what I check. Is he rights or not, like anything in nutrition it is hard to have a clear idea for most of us and of course even those with clear idea might be wrong. It cannot be just "easy" :/
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.
Cool article you got here. It would be great to read something more concerning that theme. Thank you for posting this information.
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Zabaglione is not raw....
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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