time does matter: http://blog.khymos.org/2011/04/18/perfect-egg-yolks/
http://www.edinformatics.com/math_science/science_of_cooking/eggs_sous_vide.htm
Did this chart by starting with 6 eggs and letting them sit in the water as we raised the temperature through this range over about 8 hours, so higher tems also had much longer times. i.e. this is no way to cook eggs. Whites never did become solid without giving them a short ride in boiling water, so may as well just do hard boiled the old fashioned way.
°F |
White |
Yolk |
Notes |
144 |
loose |
liquid |
too runny for Heather, maybe good on other food |
146 |
set |
loose set |
perfect 'soft boiled' egg |
150 |
soft |
soft |
yolk stands on its own, white still a little runny |
158 |
soft |
solid |
yolk solid, white a little too soft to peel |
176 |
Firm |
Firm |
|
194 |
Rubbery |
Crumbly |
|