Quote:
Originally Posted by mjohnson
Raw egg yolks jack with my GI track in some dramatic ways that we'll just skip for the moment. Sous vide was my savior. 135F for an hour and suddenly I can Caesar salad and them fancy French eggy sauces again. Photo from Serious Eats...
And at 7300 feet water boils at a low enough temp that it's a solid 20 minutes on a boil to get a non-gooey yolk.
(darn photo's not loading - computer probably needs the Hammer-of-Correction)
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sure but 7300 feet is not a vacuum is it.
or you'de have bigger problems with yer GI trackt then egg yolks.
note that sous vide, i presume you stuck the eggs in a bag, ran that vacuum
and then stuffed the bag in boiling water
the water was not vacuum.. the eggs were.. but it's the water pressure that determines the boiling temp, not the vacuum in the bag.
you can toss the vacuum bag in a pressure cooker and cook em faster then you did at 7300 feet..
