Jacques Pépin demonstrates how to cook eggs in an immersion circulator.Jacques Pépin demonstrates how to cook eggs in an immersion circulator.
Those are eggs which were cooked in the circulator. Those were cooked at 149 degree for one hour. And it's interestingly ved because they come out of the shell when you take them out. You see? This way and you can see this is the eggs cooked in the circulator. Cooked this way, the texture is quite interesting. Because the white and the yolk is almost the same consistency. Light and soft and creamy. It's somewhat between a hard cooked egg, and a poached egg. Absolutely delicious this way too.