Oh man, I love the 75°C egg. You don't have to peel it, just crack it. (If you u... | Hacker News

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		mattmaroon on April 23, 2014 \| parent \| context \| favorite \| on: Mellow, the robotic sous-chef Oh man, I love the 75°C egg. You don't have to peel it, just crack it. (If you use crappy eggs though, the outer white does stick to the shell.)

tptacek on April 23, 2014 [–]

75C is a hard-set yolk, right? Blech. :)

mattmaroon on April 28, 2014 | [–]

No, you don't poach to equilibrium. You leave it in for 11-13 mins. The yolk is runny but the white is a little more firm than you'd get equilibrium poaching at a lower temp.

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