# First receipe, ming's benedict does not work

**URL:** <https://community.anovaculinary.com/t/first-receipe-mings-benedict-does-not-work/531>\
**Category:** Anova Precision® Cooker\
**Created:** [June 24, 2015, 1:39pm UTC](https://community.anovaculinary.com/t/first-receipe-mings-benedict-does-not-work/531 "2015-06-24T13:39:24Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![MFerland](https://avatars.discourse-cdn.com/v4/letter/m/c6cbf5/32.png) [@MFerland](https://community.anovaculinary.com/u/MFerland)\
**Post date:** [June 24, 2015, 1:39pm UTC](https://community.anovaculinary.com/t/first-receipe-mings-benedict-does-not-work/531/1 "2015-06-24T13:39:24Z")

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I follow the receipe and it does not work (very under cook)! What i do wrong? Size of eggs? Temperature of eggs at start? Help me…

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [June 24, 2015, 3:06pm UTC](https://community.anovaculinary.com/t/first-receipe-mings-benedict-does-not-work/531/2 "2015-06-24T15:06:43Z")

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Eggs are one of the things that are very sensitive when it comes to time and temperature.&nbsp; Ming’s recipe directs you to cook at 147° F for an hour. I have found when doing eggs that initial egg temperature and size alter the recipe. Also how well done you like the poached egg also plays into the equation.   
  
I do my poached eggs differently; I cook them at 167° F for 15 minutes. I use farm fresh Jumbo eggs; if you use large the time may be lowered to 13 minutes. You need to do a little experimenting to get eggs just the way you want them.

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**Author:** ![MFerland](https://avatars.discourse-cdn.com/v4/letter/m/c6cbf5/32.png) [@MFerland](https://community.anovaculinary.com/u/MFerland)\
**Post date:** [June 25, 2015, 1:49am UTC](https://community.anovaculinary.com/t/first-receipe-mings-benedict-does-not-work/531/3 "2015-06-25T01:49:12Z")

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So, eggs are not the first thing you should start. Thanks for your help. By the way, i foud anova very easy to use and quiet.

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [June 25, 2015, 12:45pm UTC](https://community.anovaculinary.com/t/first-receipe-mings-benedict-does-not-work/531/4 "2015-06-25T12:45:41Z")

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I think most people start with steaks or pork tenderloin. They have turned out great for me. I now buy tenderloins in a sealed pack of 4. I repackage 3 of them then freeze and cook one. I now have 3 ready to go whenever the mood strikes me.   
  
Another factor with eggs is their freshness (as with conventional methods). The only eggs I would recommend starting out with are hard boiled. They turn out wonderful and there is little debate about when they are done.&nbsp; I did a post a while ago on my attempts to perfect scrambled eggs. In the end they were delicious and tender but I invested far too much time getting there.