Sous Vide eggs help

What do you think is going on there Jim? I mean as to them peeling easy. is the shell porus enough that the pressure can squeeze the eggs and force them away from the shell?

 

Good thing you'd only get half down in that minute, because I'd be finishing off the other half.

Love devilled eggs.

 

Chef when do you start to time them please?

 

I really cannot say Mike. I used the same batch of eggs I used for the big batch I steamed and they peeled easier.
This has been a fun experiment so far.

 

Hi Jim ,i have an electronically controlled pressure cooker so i just set it for 3 minutes and then start.I then let the pressure off as soon as the timer goes

 

That's probably timing after the cooker has reached the temperature and pressure, standard practise for pressure cooker timing nowadays I think.

 

I guess I am asking "do you let it reach pressure to the point it releases steam then adjust it down- and hit the timer?"

I do bring the water to a hard boil before I lock it up- are you guys using the steamer basket as well?

 

Yes, and yes, sir.

 

Ok more to follow.

 

Ferran was the one claiming invention of the sous vide egg. I haven't watched el bulli in a while but I'm pretty sure it was 64 deg to get the white and the yolk to come out cooked in the same time. As for peeling, I don't know how many of you are doing this but, regular boiled eggs, I put in a bowl with iced water and 'saute'. They peel themselves and no thumb marks.