Deviled Eggs - Amazing

Anova Precision® Cooker
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Did eggs for Easter, experimented with different temps.  We wanted whites that were firm but not rubbery and yolks that were crumbly enough to mash and mix, but not extremely dry.  I had posted this on the Anova Facebook page:

When cooking something to temp we ask what difference is a few degrees? The egg yolks are cooked to 170F and 175F. The yellow ones (170F) are cooked just enough to mash for deviled eggs, the others (175F) are dry, crumbly and GREEN on the outside! Which ones do you want for your deviled eggs? Who would have thought 5F would make that much difference?

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How long were they in the bath?

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john.jcb said:

How long were they in the bath?

Just over an hour, probably an hour and ten minutes. 

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@frog13 Both for the same amount of time?

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jordan said:

@frog13 Both for the same amount of time?

 

Yes, +/- 5 minutes 

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@frog13 - Cool, neat experiment, thanks for sharing :)

BTW - Which function did you use for the photo upload? The image icon in the comment navigation of the "Attach a file" option below the comment box?

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jordan said:

@frog13 - Cool, neat experiment, thanks for sharing :)

BTW - Which function did you use for the photo upload? The image icon in the comment navigation of the "Attach a file" option below the comment box?

I believe so, I honestly don't remember, it was my first photo in the community.
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@frog13 No problem - keep us updated with results on your latest cooks :slight_smile: