Just got my first cheapo immersion circulator and tried out a

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>>9179641

The IC is giant and not user friendly, but it does what it's supposed to once you figure it out. Tried the first egg right out of the water bath, and it was okay, but would have been better on top of hot soup or rice.

Is that a light saber in the backgroud? Why is the hilt "too hot to handle"?

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>>9179645

Cooked some rice and fried up some Spam to eat with the second egg that had been chilling in its shell for a couple hours.

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>>9179659

Turned off the heat and cracked the second SV egg into the pan to warm it back up.

>>9179653

The black part is the hilt. If I was a jedi and was given this I'd probably turn to the dark side.

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>>9179667

Cooked the rice with some Golden Mountain and Korean chili pepper; topped the egg with furikake.

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>>9179674

Much better texture on the egg reheated over hot rice. You know everything is heated to a safe temp, but both the yolk AND white evenly flows like lava.

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>>9179680

>mix the egg into the hot rice and eat with a little spam
>nom nom

What to try next with the immersion circulator?

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>>9179685

Round two dinner, no immersion egg edition, just in time for GoT.

>>9179680
that looks nasty af

>>9179784
maybe its just cuz im japanese but it looks alright to me.

>>9179641
>immersion circulator
>150C for an hour

Did you deep fry those eggs with your immersion circulator?

>>9179815
Not likely. It's probably because everyone is very opinionated about how they like their eggs done.
https://www.youtube.com/watch?v=GpvbNG1Dzhk

>>9179641
I don't know what an immersion circulator is, how does it benefit your cooking?

>>9179641
>150C for an hour
Have you double checked that temp? Might be off by a few degrees.

>>9180074
See video here:>>9180063

>>9180018
>>9180082

Meant "F"... was looking at a chart that had both and somehow messed it up (because vodka).

>>9179674
Looks really good anon. Is it that much better than just topping your rice with a poached or fried egg though?

>>9179680
Also do you like the white to be runny too? Or just hot?

>>9180102
No, I meant that it looks to me like a 145F egg than a 150F egg. I didn't notice the "C" typo.
Double check the "cheap immersion circulator" with another thermometer. It may be off a few degrees. It happens.
Or I could be wrong. But my sansaire was giving me similar results at 147 F (64C). And other sources would call your egg 63C (145F).
If you watch the video in >>9180063 you can see how much of a difference it makes. Kind of easier to use C with eggs if you're playing around with different temps.
Also, if you're not worried about pasteurizing the eggs, I've found 20-30 minutes enough time to get the desired texture/cook.
Chefsteps has an egg calculator on their site. It works okay.
If you want to learn about different pasteurization temps and times, buy Douglas Baldwin's book Sous Vide for the Home Cook, or on the cheap just go to his website. All of his calculations are there. He works for Chefsteps now but was a huge influence on eGullet back in the day. He's not a chef but definitely knows his shit about pathogens and food born illness.

>>9180255

Thanks

>>9179641
bump