Cooking Eggs: A Matter of Time

Let me start by saying that I hate being wrong but I’ll admit when I am.  This time, I’m wrong.  And I’ll have to admit it to my former sous chef next time I see him.  Let me explain.

The last restaurant I worked at did Eggs Benedict with eggs that were cooked with an immersion circulator (*more details on circulators at the end of the post).  I had always been under the impression that once the egg gets to the temperature of the water, it will not cook any further, meaning a 61 Celcius egg cooked for one hour will be the same as one cooked for three hours.  Meanwhile, my sous chef would constantly push me to check the eggs to make sure they did not overcook. Read More