But brown eggs do, in fact, have slightly thicker shells. Easier to pop. IMHO, brown eggs are harder to crack, not significantly…it’s an egg, but peel smoother. Come off in large pieces
Hi guys, Thanks for letting me now about your channel. Just subscribed. It's so refreshing to see a youtube channel about cooking that sets up experiments and is really trying to understand how things work.
So just find boil timings to get same as sous vide. 190F for 8.5 minutes is almost the same as boiling. So just tune timing and boil. I guess 7-7.30 would be same
It’s the breed of chicken. White chicken lay white eggs, but there are a few that are have colored feathers. Some of the breeds are Pearl Leghorns, Ancona, and Andalusia’s. Almost all other chicken lay brown eggs like Barred or Rhode Island Reds, and many more. Some chicken breeds lay what is call Easter egg colors. There are about 6 breeds that lay these type of eggs. They range from yellow, goldenish, green, or blue shells. Americana Chickens are one of these type. I use to raise backyard chickens. The taste of a truly free ranging chicken (1 that is not caged for the day) has so much more flavor. It’s hard to explain. 9/6/20
You can predict the color of the egg based on the chicken's ear lobes (What?!? Chickens have earlobes?). If the ear lobe is red, it will lay a shade of brown, if it is white it will lay a white or blue-green egg.
I wonder if you can do the "reverse sear" an egg? Get them up to the temperature just below when eggs yolks are perfect in the immersion bath, then hit it with a minute, 2, 3 of boiling to finish off the eggs whites?
thanks for this! i just stepped into the sous vide world (nudged by the potential for ramen making uses) and aji tama is my first target for simplification + consistency I wanted to explore. have you ever tried to fine tune the temp + timing for your sous vide approach? your comments seemed like had the yolk been just a bit more jammy, sous vide would've been the hands down winner. being that close to perfect makes me think that it's achievable i love the precision aspect of the sous vide approach that eliminates the need to monitor/control the boiling water temp (for consistency) which seems like a win. I'm def gonna play around but was curious where your attempts landed if you gave it another go.
I remember learning this when I was in elementary school. But apparently google says that white eggs come from white feathered chickens with white earlobes, and brown eggs come from red feathered chickens with red earlobes. The reason why brown eggs are more expensive is because red feathered chickens are bigger and require more food. :D
That's a rule of thumb thing. It's mostly true. Different breeds produce different colors. The Auricana lays pale blue and green eggs. For the most part the color/earlobe thing works. If you buy chicks to raise yourself what you're most likely to find are a red sexlinked variety, where the hens are all red brown, and the roosters white. They do this because identifying the sex of a chick is pretty difficult and requires a fair bit of practice. But it is really easy to sort by color. These girls do produce lovely brown eggs.
The color of the eggs are because of the race. When the area around their ears is red they give brown eggs, when white they give white eggs. In the past brown eggs where chickens who roam freely. Chickens who give white eggs where captive. Also brown eggs come from chickens who are bigger, so they need more food which make them more expensive. So that is why the price is higher. Also most malls place brown eggs more in eye seight. (This is how it works in The Netherlands, don’t know if this is everywhere)
It's fascinating isn't it. Over here in Canada, I don't think there's a price difference for the two. We buy our eggs at costco and they alternate between brown and white under the same brand with no price difference.
Again, you two are great. I can't believe I watched YET another video on Ramen eggs, but you make it worth it. I will be trying the "straight sous vide" parameters. I did a nice 6-6.5 min boil tonight, marinating now.
Thanks for watching again!!! I think you’ll like the straight sous vide texture as we did. One trick is to go straight into ice water and peel under water. We found that it really helps. People also let us know that elevation impacts time.
The breed of the hen will indicate what color eggs she will produce. ... This pigment permeates the egg shell resulting in the interior and exterior of the egg being the same blue color. Chickens that lay brown tinted eggs deposit the pigment protoporphyrin on the eggs late in the process of forming the shell.
Thanks for sharing! Great experiment, I reckon if to use the sous vide method, I will do it in big batch for a party or event, while the straight boil is good for a quick home use. Then left for me to wonder if you lower the temp slightly for the sous vide would the yoke be more gel like?
White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.
Thanks for the answer! I'll be looking out for those brown eggs. I actually never noticed the difference. Where we shop ... costco... Every week has alternating colours between white and brown from the same company.
Shortcut for sous vide …. boil or partially heat water in electric kettle first pour into sous vide bin. Using a thermometer in bin add cool water to adjust to ideal temperature needed.
So with the straight sous vide you got really close to a jelly egg if not a jelly egg, in my opinion its the best egg to eat stand alone. but for on ramen or things you want that runny yolk the "soft" boiled is best, and is probably best done traditionally and learning how to do it, although it is possible to find that sweet spot with both boiled and sous vide for the PERFECT runny boiled egg.
The more fresh the eggs are the harder they are to peel. If you leave the eggs out of the fridge for a few days before boiling, they're a lot easier to peel.
eggs shells can be different colours from the same egg. It is a combination of diet and random genetic mutations of each individual egg. It has nothing to do with the chicken genes
@@KindofCooking In my small Japanese kitchen, I have to be frugal with space, so sous-vide is out. I will try different cooking times though and different soaking times, like from 1 to 3 days. I heard it really transforms the egg yolk over time into a custardy form.
Eggs are different colored according to the chicken breed, usually red, brown or black chickens lay brown or tan eggs. White chickens usually lay white eggs. It all depends on the breed of chicken.
Fresh eggs are harder to peel than older eggs. The reasons why is mostly to do with the inner membrane of the egg holding on much firmer and stronger to the egg shell therefore resulting in harder to peel eggs. The older eggs membranes are looser since the egg loses moisture as they age.
very fresh egg are harder to peel so for For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.
Egg color depend on the breed. All chickens in commercial production have been bred for many generation to certain characters. It has nothing to do with diet, size of the chicken, feather color or if the egg is fertilized. You can tell if a chicken will lay white or brown egg by the color of the chicken's ear. Dark earlobe lay brown eggs and light earlobe lay white eggs. Most known egg laying breed is the Leghorn chicken breed which is a skinny chicken with white feathers who lays white eggs hence the misconception of white feather or smaller chicken laying white eggs. Most known breeds that lay brown eggs like the Rhode Island Red and the New Hampshire chickens are dual purpose chickens so they are bigger in size which mean they eat more feed but they can also be used for their meat. The White Plymouth Rock is a white dual purpose chicken that lay brown eggs and has a dark earlobe.
The point of sousvide eggs is that the egg is one precise temperature of your choosing. High temp water for a short time, you're just boiling it wrong. Set it to exact temp and leave the eggs to reach that temp over time - an hour, plus. THAT is why there's such a huge window of time with meat cooking - the meat is cooked once it reaches the temp you set, and then it doesn't cook any more because you aren't adding more heat beyond that. It just maintains the temp.
Thanks for the suggestion! What temperature do you suggest I try? I'll need to refer back to my notes, but I think I tried 145ish for 45 min - i remember it being really hard to peel and not fully set yet. I could try it for even longer... thoughts?
@@bostonbesteats364 Ehh, not really. You can coagulate the proteins slightly more, but it still isn't high enough temperature to actually OVERcook anything - it's just going beyond your desired doneness level is all. You won't be able to develop a sulfurous green layer on the yolk via sousvide, for example.
@@KindofCooking It's ALWAYS trial and error to learn how to perfectly cook eggs, and every variable is functional in the equation - your recipe will depend on your physical location on the planet, the heat source, the pot style/composition, the water pH, *everything* can throw off the heat transfer rates. My best advice is to find one of those drop-in egg temperature gauges - the kind that change color to indicate how far into the egg the heat has transferred. It'll give you a good visual indicator for the eggs that are in the shells still. If you're getting close with 145F/45mins, tweak carefully to get better results. Only alter one variable, as good science is done, and see what changes occur - put a batch of eggs in at the same temp, pull them out five minutes apart, and compare what the cooktime difference will mean to the eggs themselves. Run the same test at 155F and see what the differences are. yeah, this will be a lot of eggs, but it's for science! And you'll have a dialed-in egg recipe for your kitchen that should continue to work until you change a variable again. I've often heard 167F is the magic temperature for slow eggs in an immersion circulator, but it's never been quite perfect for my use, with the white being almost too runny, and the yolk being just slightly too set.
@@doctorgonzo1983 I suggest you try an experiment comparing 145°F x 1 hr vs 2 or 3 hr. You'll notice a dramatic difference (the longer time will be rubbery). But like most chemical reactions, the formation of ferrous sulfide (the green color) is slower at lower temperatures
You're comparing eggs and apples. If you really want to do the comparison you need to find the right time and temperature for each one. The sous vide example is clearly overcooked, which suggest that you either cooked it too high or too long. You can have the same result than the boiled one with sous vide
The annovafoodnerdfam fb page sent me over... but imagine my surprise when i saw Carmen!!! 😍 (used to follow since the OTGW days)... subscribing for sure. :)
Hmmm... that's a great question. We've never actually reheated eggs. For these one we usually refrigerate them, slice, and put it into our ramen ... I guess the soup warms it up. You could try the sous vide at a low temperature.
Thanks for watching. Definitely possible, I was worried that the whites not be set with a shorter time... such a fine balance. Although it wasn't runny, it was the best texture of them all.
Just came across your channel. Eggs are different colors due to varying species of hen genetics. Longhorn chickens lay white eggs, Ameracauna lay bluish eggs and Oprington lay brown eggs. All things equal, most eggs have very similar nutrients but enriching the hens diet with different vitamins and minerals can produce more nutrient dense eggs. Very much like people, the color of our shells may be different but the inside is not.
Kind of Cooking - Sous Vide, Recipes, and More This is inspired by Taro’s ramen in my city (Brisbane Aust). The boil mainly sets the outside of the egg (but yolk temperature and consistency is below what I want). The sous vide then brings the entire egg up to temperature, and also pasteurises the marinade and egg to allow longer marination/storage in fridge
tried the sous vide method and the eggs were totally overcooked. you should specify that the cooking temperature is highly dependant on the size of the egg and the internal temperature too. overall good video.
Thanks for the experiment. That sound might be the auto defrost. Might want to check your refrigerators drain. Other possible symptoms are water building up in your drawers.
Thank you for the advice. Will check those places.... once we figure out where they are. When you say water build up in drawers... do you mean in the fridge or somewhere else?
@@KindofCooking Yup in the interior drawers. Other common problems are having the ice maker (if you have one) on without the water line attached/turned on.
I grew up on a commercial chicken farm where, in peak production, we got 7,000 eggs per day in each chicken house for hatching. The white eggs you see in the store are unfertilized. Fertilized eggs are usually brown but can vary from a very light cream color to a dark brown color. The paper white eggs in the store are always unfertilized. Although some specialized breeds of chicken will lay brown eggs even when unfertilized. However you will never see fertilized eggs in a grocery store.
Thanks for this video. I have been wanting to do this experiment. It is surprising that the sous vide egg tastes the best as ramen eggs are supposed to be more custardy. I have a few questions: 1) the time for sous vide seems to be really short. I have seen other recipes asking for 65 min at a lower temperature. 2) is the sou vide temperature and timing for method 2 and method 3 the same, with an extra 3 min if boiling in method 2? How come the egg is softer in method 2? Thanks for the video and the answers. You guys are doing great!
Thanks for watching and great questions! If I remember correctly, it was the “custardy” texture of the sous vide thet we enjoyed the most. It was a bit firmer? But still a custard. So we tried a lot of times and found that when it was in the sous vide longer, the results didn’t help so much. Also, it became hard to peel for us. Also, my theory is always go with the shorter time if the results are not going to be vastly different. The temperature were not the same, 190F for straight sous vide and 167F for combined method. For most things sous vide, the timing is secondary to temperature, ie you can leave things in there an extra hour and it won’t make a difference. Except in eggs, the time plays a large part in how it coagulates. Hope this helps.
White eggs have been bleached and processed, thus weakening the shell and membrane making them easier to peel (and also more susceptible to disease). Chickens naturally lay vaguely brown/beige or colored/spotted eggs, not bright white, but those more natural shells may be harder to work with or harder to absorb marinade etc. because they are thicker and harder (as they are defending the egg).
This is incorrect. All eggs sold in the US are required to be bleached, not for color but to kill bacteria. Egg shell color depends on the breed of hen. Here's a link to a site with a color chart. www.backyardchickens.com/articles/egg-color-chart-find-out-what-egg-color-your-breed-lays.48143/
Which method do you think will be the best? Let us know!
White chickens make white eggs. Brown chickens make brown eggs
But brown eggs do, in fact, have slightly thicker shells. Easier to pop.
IMHO, brown eggs are harder to crack, not significantly…it’s an egg, but peel smoother. Come off in large pieces
Hi guys, Thanks for letting me now about your channel. Just subscribed. It's so refreshing to see a youtube channel about cooking that sets up experiments and is really trying to understand how things work.
Thank you for the kind words, Helen. Your videos are a great inspiration, always looking forward to them!
So just find boil timings to get same as sous vide.
190F for 8.5 minutes is almost the same as boiling. So just tune timing and boil. I guess 7-7.30 would be same
It’s the breed of chicken. White chicken lay white eggs, but there are a few that are have colored feathers. Some of the breeds are Pearl Leghorns, Ancona, and Andalusia’s. Almost all other chicken lay brown eggs like Barred or Rhode Island Reds, and many more. Some chicken breeds lay what is call Easter egg colors. There are about 6 breeds that lay these type of eggs. They range from yellow, goldenish, green, or blue shells. Americana Chickens are one of these type. I use to raise backyard chickens. The taste of a truly free ranging chicken (1 that is not caged for the day) has so much more flavor. It’s hard to explain. 9/6/20
You can predict the color of the egg based on the chicken's ear lobes (What?!? Chickens have earlobes?). If the ear lobe is red, it will lay a shade of brown, if it is white it will lay a white or blue-green egg.
I wonder if you can do the "reverse sear" an egg? Get them up to the temperature just below when eggs yolks are perfect in the immersion bath, then hit it with a minute, 2, 3 of boiling to finish off the eggs whites?
thanks for this! i just stepped into the sous vide world (nudged by the potential for ramen making uses) and aji tama is my first target for simplification + consistency I wanted to explore. have you ever tried to fine tune the temp + timing for your sous vide approach? your comments seemed like had the yolk been just a bit more jammy, sous vide would've been the hands down winner. being that close to perfect makes me think that it's achievable
i love the precision aspect of the sous vide approach that eliminates the need to monitor/control the boiling water temp (for consistency) which seems like a win. I'm def gonna play around but was curious where your attempts landed if you gave it another go.
Don’t have one of those plastic sous vide tubs. I just use a pot. And I also put the pot on the stove to help bring the water up to temp quicker.
I remember learning this when I was in elementary school. But apparently google says that white eggs come from white feathered chickens with white earlobes, and brown eggs come from red feathered chickens with red earlobes. The reason why brown eggs are more expensive is because red feathered chickens are bigger and require more food. :D
Interesting, so it is a genetics thing. I heard the red chickens are also more aggressive and don’t lay as much eggs.
That's a rule of thumb thing. It's mostly true. Different breeds produce different colors. The Auricana lays pale blue and green eggs. For the most part the color/earlobe thing works.
If you buy chicks to raise yourself what you're most likely to find are a red sexlinked variety, where the hens are all red brown, and the roosters white. They do this because identifying the sex of a chick is pretty difficult and requires a fair bit of practice. But it is really easy to sort by color. These girls do produce lovely brown eggs.
The color of the eggs are because of the race. When the area around their ears is red they give brown eggs, when white they give white eggs. In the past brown eggs where chickens who roam freely. Chickens who give white eggs where captive. Also brown eggs come from chickens who are bigger, so they need more food which make them more expensive. So that is why the price is higher. Also most malls place brown eggs more in eye seight. (This is how it works in The Netherlands, don’t know if this is everywhere)
It's fascinating isn't it. Over here in Canada, I don't think there's a price difference for the two. We buy our eggs at costco and they alternate between brown and white under the same brand with no price difference.
Again, you two are great. I can't believe I watched YET another video on Ramen eggs, but you make it worth it.
I will be trying the "straight sous vide" parameters. I did a nice 6-6.5 min boil tonight, marinating now.
Thanks for watching again!!! I think you’ll like the straight sous vide texture as we did. One trick is to go straight into ice water and peel under water. We found that it really helps. People also let us know that elevation impacts time.
The breed of the hen will indicate what color eggs she will produce. ... This pigment permeates the egg shell resulting in the interior and exterior of the egg being the same blue color. Chickens that lay brown tinted eggs deposit the pigment protoporphyrin on the eggs late in the process of forming the shell.
Thanks for the insight! These things are always so interesting.
Thanks for sharing! Great experiment, I reckon if to use the sous vide method, I will do it in big batch for a party or event, while the straight boil is good for a quick home use. Then left for me to wonder if you lower the temp slightly for the sous vide would the yoke be more gel like?
White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.
Thanks for the answer! I'll be looking out for those brown eggs. I actually never noticed the difference. Where we shop ... costco... Every week has alternating colours between white and brown from the same company.
Shortcut for sous vide …. boil or partially heat water in electric kettle first pour into sous vide bin. Using a thermometer in bin add cool water to adjust to ideal temperature needed.
Thanks for the video! Had a great time trying the Sous Vide method at home
So with the straight sous vide you got really close to a jelly egg if not a jelly egg, in my opinion its the best egg to eat stand alone. but for on ramen or things you want that runny yolk the "soft" boiled is best, and is probably best done traditionally and learning how to do it, although it is possible to find that sweet spot with both boiled and sous vide for the PERFECT runny boiled egg.
Just have to play around a bit. It seems like times are also dependent on altitude. Let me know what time and temp you use when you figure it out.
Sous vide 190° how many minutes? Eggs from fridge or room temperature?
The more fresh the eggs are the harder they are to peel. If you leave the eggs out of the fridge for a few days before boiling, they're a lot easier to peel.
eggs shells can be different colours from the same egg. It is a combination of diet and random genetic mutations of each individual egg. It has nothing to do with the chicken genes
Brown vs White egg: ruclips.net/video/B0W4yiec_U8/видео.html
YASSS! just when I was about to start making ajizuke tamago at home! This gives me a lot to think about. Thanks for this video!
Interested in what method you’re gonna use. Let us know how it goes!
@@KindofCooking In my small Japanese kitchen, I have to be frugal with space, so sous-vide is out. I will try different cooking times though and different soaking times, like from 1 to 3 days. I heard it really transforms the egg yolk over time into a custardy form.
@@NamaJapan Yup you're right. The longer the more cured and custardy the egg yolks get.
Eggs are different colored according to the chicken breed, usually red, brown or black chickens lay brown or tan eggs. White chickens usually lay white eggs. It all depends on the breed of chicken.
I boil for 5to6 mins but shell difficult to get off. Is there a method? Thanks
Poke a hole on the fat side of the egg. Immediately into water and peel after. That's pretty much what we did and the best method we found.
Fresh eggs are harder to peel than older eggs. The reasons why is mostly to do with the inner membrane of the egg holding on much firmer and stronger to the egg shell therefore resulting in harder to peel eggs. The older eggs membranes are looser since the egg loses moisture as they age.
Hi do you let the marinade cool before pouring over eggs? I imagine if you don’t it will cook the eggs? Thanks! LOVE your videos 😊
Thanks for watching! Great point. Yes, we do let it come down in temperature. Doesn’t need to be completely cooled though.
very fresh egg are harder to peel so for For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the egg, the easier it is to peel.
Patrice Lafrance 👍 yep. Haha. Started with the old eggs. 4 dozen eggs later they were all fresh hahaha.
Thanks for watching and Happy New Year.
well you can fill the sous vide bath with hot tap water first.... that's 130deg already
William Ng definitely the way to do it. Haha I think I might need to crank up the heater. I don’t think I’m getting 130F at my house.
Great video! Thanks!
Try sous vide at 194 for 8 mins higher temp to cook the whites and less time to set the yolk...
I can try that the next time I have it on. Did you have success with those times?
Egg color depend on the breed. All chickens in commercial production have been bred for many generation to certain characters. It has nothing to do with diet, size of the chicken, feather color or if the egg is fertilized. You can tell if a chicken will lay white or brown egg by the color of the chicken's ear. Dark earlobe lay brown eggs and light earlobe lay white eggs. Most known egg laying breed is the Leghorn chicken breed which is a skinny chicken with white feathers who lays white eggs hence the misconception of white feather or smaller chicken laying white eggs. Most known breeds that lay brown eggs like the Rhode Island Red and the New Hampshire chickens are dual purpose chickens so they are bigger in size which mean they eat more feed but they can also be used for their meat. The White Plymouth Rock is a white dual purpose chicken that lay brown eggs and has a dark earlobe.
Thank you for doing an egg comparison!! I always wanted to tried different cooking methods for egg but never have time for it!
Thank you for watching!!! I’ll be doing more of these in the near future. Let me know if you have any requests.
The point of sousvide eggs is that the egg is one precise temperature of your choosing. High temp water for a short time, you're just boiling it wrong. Set it to exact temp and leave the eggs to reach that temp over time - an hour, plus. THAT is why there's such a huge window of time with meat cooking - the meat is cooked once it reaches the temp you set, and then it doesn't cook any more because you aren't adding more heat beyond that. It just maintains the temp.
Thanks for the suggestion! What temperature do you suggest I try? I'll need to refer back to my notes, but I think I tried 145ish for 45 min - i remember it being really hard to peel and not fully set yet. I could try it for even longer... thoughts?
In contrast to meat, an egg won't stop cooking when it reaches the equilibrium temperature, so you can't just leave it at that temperature.
@@bostonbesteats364 Ehh, not really. You can coagulate the proteins slightly more, but it still isn't high enough temperature to actually OVERcook anything - it's just going beyond your desired doneness level is all. You won't be able to develop a sulfurous green layer on the yolk via sousvide, for example.
@@KindofCooking It's ALWAYS trial and error to learn how to perfectly cook eggs, and every variable is functional in the equation - your recipe will depend on your physical location on the planet, the heat source, the pot style/composition, the water pH, *everything* can throw off the heat transfer rates. My best advice is to find one of those drop-in egg temperature gauges - the kind that change color to indicate how far into the egg the heat has transferred. It'll give you a good visual indicator for the eggs that are in the shells still.
If you're getting close with 145F/45mins, tweak carefully to get better results. Only alter one variable, as good science is done, and see what changes occur - put a batch of eggs in at the same temp, pull them out five minutes apart, and compare what the cooktime difference will mean to the eggs themselves. Run the same test at 155F and see what the differences are. yeah, this will be a lot of eggs, but it's for science! And you'll have a dialed-in egg recipe for your kitchen that should continue to work until you change a variable again.
I've often heard 167F is the magic temperature for slow eggs in an immersion circulator, but it's never been quite perfect for my use, with the white being almost too runny, and the yolk being just slightly too set.
@@doctorgonzo1983 I suggest you try an experiment comparing 145°F x 1 hr vs 2 or 3 hr. You'll notice a dramatic difference (the longer time will be rubbery). But like most chemical reactions, the formation of ferrous sulfide (the green color) is slower at lower temperatures
You're comparing eggs and apples. If you really want to do the comparison you need to find the right time and temperature for each one. The sous vide example is clearly overcooked, which suggest that you either cooked it too high or too long. You can have the same result than the boiled one with sous vide
The annovafoodnerdfam fb page sent me over... but imagine my surprise when i saw Carmen!!! 😍 (used to follow since the OTGW days)... subscribing for sure. :)
SURPRISE! 🎊 This is my new home (literally as well, it is filmed in my kitchen) Welcome to the family!
What's the best way to reheat these without changing the great consistency?
Hmmm... that's a great question. We've never actually reheated eggs. For these one we usually refrigerate them, slice, and put it into our ramen ... I guess the soup warms it up.
You could try the sous vide at a low temperature.
this was very educational and enlightening thx guys. +1 sub
Good experiment.... Never thot of making ramen eggs using my sous vide device.. Probably could get runnier yolk by reducing the time slightly
Thanks for watching. Definitely possible, I was worried that the whites not be set with a shorter time... such a fine balance. Although it wasn't runny, it was the best texture of them all.
Just came across your channel. Eggs are different colors due to varying species of hen genetics. Longhorn chickens lay white eggs, Ameracauna lay bluish eggs and Oprington lay brown eggs. All things equal, most eggs have very similar nutrients but enriching the hens diet with different vitamins and minerals can produce more nutrient dense eggs. Very much like people, the color of our shells may be different but the inside is not.
I guess one of the things that can determine the worth is how many eggs you can put in the Sous Vide bath at once...
Thanks for the experiment.
Keep it up kind of cooking.
New friend.
Thanks! That’s the plan a new vid every week. Will check out your channel as well.
Good work . Keep it up kind of cooking 😍
Thanks for your encouragement! Means a lot to us
I think your fridge has emptied the ice tray and is making that noise when the water refills the tray. :)
Stradford Stone II yup. That fixed the problem. The ice maker lever somehow activated.
I haven’t heard from Carmen for sucha long time frrr🥺🥺
👋🏼👋🏼👋🏼 I’m alive! Welcome to my new channel!
Kind of Cooking - Sous Vide, Recipes, and more Girl I am so happy you have a new channel!!! Missed you ever since otgw💕
Aww... appreciate your support. I would need a lot of it to grow this new baby.
I boil, then ice bath, peel, then sous vide in marinade, then fridge with marinade
Interesting procedure. Why do you sous vide in the marinade if you've boiled already?
Kind of Cooking - Sous Vide, Recipes, and More This is inspired by Taro’s ramen in my city (Brisbane Aust). The boil mainly sets the outside of the egg (but yolk temperature and consistency is below what I want). The sous vide then brings the entire egg up to temperature, and also pasteurises the marinade and egg to allow longer marination/storage in fridge
tried the sous vide method and the eggs were totally overcooked. you should specify that the cooking temperature is highly dependant on the size of the egg and the internal temperature too. overall good video.
Ouch. Sorry about your eggs. Yeah, we used large eggs straight out of the fridge. Thanks for trying anyway. Really appreciate the feedback.
Different breeds of chickens lay different colored eggs. Leghorns lay white, barred rock plymoths lay brown and americana lay blue and green eggs
Thanks for the experiment.
That sound might be the auto defrost. Might want to check your refrigerators drain. Other possible symptoms are water building up in your drawers.
Thank you for the advice. Will check those places.... once we figure out where they are.
When you say water build up in drawers... do you mean in the fridge or somewhere else?
@@KindofCooking Yup in the interior drawers. Other common problems are having the ice maker (if you have one) on without the water line attached/turned on.
@@pingmeep THANK YOU!!!! it was the ice maker! Turned it off and took off the bar.
It took me some time, but it's Carmen from Off the Great Wall!
👋🏼👋🏼
I grew up on a commercial chicken farm where, in peak production, we got 7,000 eggs per day in each chicken house for hatching. The white eggs you see in the store are unfertilized. Fertilized eggs are usually brown but can vary from a very light cream color to a dark brown color. The paper white eggs in the store are always unfertilized. Although some specialized breeds of chicken will lay brown eggs even when unfertilized. However you will never see fertilized eggs in a grocery store.
I have heard its the diet of the chicken that makes the shell color different.
Interesting 🤔
Thanks for this video. I have been wanting to do this experiment. It is surprising that the sous vide egg tastes the best as ramen eggs are supposed to be more custardy. I have a few questions:
1) the time for sous vide seems to be really short. I have seen other recipes asking for 65 min at a lower temperature.
2) is the sou vide temperature and timing for method 2 and method 3 the same, with an extra 3 min if boiling in method 2? How come the egg is softer in method 2?
Thanks for the video and the answers. You guys are doing great!
Thanks for watching and great questions!
If I remember correctly, it was the “custardy” texture of the sous vide thet we enjoyed the most. It was a bit firmer? But still a custard.
So we tried a lot of times and found that when it was in the sous vide longer, the results didn’t help so much. Also, it became hard to peel for us. Also, my theory is always go with the shorter time if the results are not going to be vastly different.
The temperature were not the same, 190F for straight sous vide and 167F for combined method. For most things sous vide, the timing is secondary to temperature, ie you can leave things in there an extra hour and it won’t make a difference. Except in eggs, the time plays a large part in how it coagulates.
Hope this helps.
@@KindofCooking Have you tried "poached" sous vide egg? Would probably be like the yolk from the combined and the whites from the sous vide egg ☺️
White eggs come from white chickens, brown eggs come from brown chickens. That’s is!
love the comparison.... :)
Samuel Yustia thanks for watching!
Egg color generally attributed to diet. Brown eggs can be falsely assumed to be healthier.
I use dasi instead of water!
Mike OBrien great suggestion! I’ll def try that next time.
White eggs have been bleached and processed, thus weakening the shell and membrane making them easier to peel (and also more susceptible to disease). Chickens naturally lay vaguely brown/beige or colored/spotted eggs, not bright white, but those more natural shells may be harder to work with or harder to absorb marinade etc. because they are thicker and harder (as they are defending the egg).
Why would they take an extra step to bleach it then sell it for cheaper? 🤔
This is incorrect. All eggs sold in the US are required to be bleached, not for color but to kill bacteria.
Egg shell color depends on the breed of hen. Here's a link to a site with a color chart. www.backyardchickens.com/articles/egg-color-chart-find-out-what-egg-color-your-breed-lays.48143/
no....
Dude, you look like Lennox Hastie, just saying.....fire up some coals!!!
She's so pretty!!!
Why are you trying to teach others if your not an expert? White and brown eggs a virtually identical, some chickens can lay both white and brown.