Periodic Cooking of Eggs
nature.com
nature.com
I might try this later. The image looks like a great ramen egg.
Well nuts, at my altitude water boils at 93ºC. It doesn't appear there is a (known) closed-form solution to this problem, unfortunately :P.
I think you could also just salt the water? That should raise the boiling temperature and hopefully it doesn't seep into the egg, though I think eggs can use some seasoning!
Hmm, so to get a 12.5ºF dT with water and NaCl we need about 6.7 mol salt per kg water [1]. That's almost 400 g/kg, more than 10x the salinity of seawater.
Pressure-vessel kitchen it is.
[1] https://en.wikipedia.org/wiki/Boiling-point_elevation#Ebulli... i = 2, Kb = 0.93°F kg/mol
[a] That 6.7 ml/kg is technically a molality, something I only point out because it's a silly-sounding word
Can sous-vide machines hold 100°C in oil?
I do this by rapidly spinning the egg before cooking. Works well for my kids who always would eat the white but not the yolk, no matter what texture I got it.
Sounds like there is room in the market for a periodic sous vide device. Can't get around pumps. But maybe it's a two-piece device, with a heating element for the hot tank (use your own pot)-- the user is responsible for putting ice in the cold talk (use your own pot)-- and a hoses and pump assembly to dump and drain to and from the cooking tank (use your own pot).
I guess the tankless system isn't the MVP. A two-egg cooker is. Two tanks, one the user fills with ice, the other which contains a thermometer and heating element, and a small cooking tank with circulation and a powerful pump (expensive bit) to quickly dump and drain.
Metal shouldn’t break intact eggs and is easier to clean, more durable and less likely to leach nasties into your food [1].
Is there a way to determine egg temperature or doneness from outside? Like an acoustic or other feedback loop that lets the device tailor to the egg at hand.
Depends on the room. We take (for HW engineering tests) a value of 25°C +/- 5°K. Reflects the reality during summer with AC at max speed or with window open.
Very odd and somewhat amusing phrasing - presumably due to translation error? I'm assuming they meant 'most enjoyable' rather than 'funniest'.
> Eggs are one of the most valuable foods on the tables of consumers and in the kitchens of chefs due to their abundant functional properties that make them the funniest and most versatile ingredients to work with.