submitted 3 months ago by [email protected] to c/[email protected]

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[-] [email protected] 2 points 3 months ago

The problem with sous vide is that some of the white proteins want a higher temp than the yoke does, eggs are complex in ways that are annoying.

If you want a fully set white, you're going to need to bring the shell higher than the yoke wants.

this post was submitted on 07 Feb 2025

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