Making a hard boiled egg with your espresso machine?

#1: Post by **LaDan** » July 13th, 2014, 3:38 pm

My cast iron skillet was oily, and I was too lazy to go clean it.

Was also too lazy to boil the egg in a saucepan.

Instructions:'

Tools needed:
1. Small milk steaming pitcher.

Method of preparation:
1. Place egg in the pitcher.
2. Fill with water.
3. Steam, using the espresso machine steam wand.
4. Place on the side, set timer to 5 minutes.
waiting....
I think I am on to something great.

Touching the hot water, and it is lukewarm. OK, the egg was cold, so it makes sense.

5. Steam the pitcher/water/egg again.
6. Restart the timer. 5 minutes.
waiting....

Touching the hot water, and it is kinda still hot. Thinking for a couple of seconds, I decided to re-steam the water.
7. Steaming, restarting the timer. 5 minutes.
waiting....

Touching the hot water, and its still hot. I realize that the hot water indicates that the egg is already hot too. I think, if I put a thermometer in, and chart the speed that the water lose temperature I will be to accurately predict how hard the egg is and when it is ready.

OK, time to make the sandwich.

Stay tooned.

July 13th, 2014, 4:01 pm

Where did I go wrong???

#3: Post by **TomC** » July 13th, 2014, 4:14 pm

I bet IV antibiotics take much longer.

July 13th, 2014, 4:23 pm

Whaaa??? ROFL

#5: Post by **galumay** » July 13th, 2014, 5:04 pm

I use my Caravel with PID to do slow poached eggs, sous vide style. Put the eggs in the kettle with the PID set at 64deg C and leave for 45 minutes = perfect poached eggs!

July 13th, 2014, 6:33 pm

Interesting sous vide.

I guess, next time I could use the larger steam pitcher for more hot water, and steam until it boils.

At least I know that I would not get worse than a soft boiled egg.

#7: Post by **keepitsimple** » July 13th, 2014, 6:56 pm

Try scrambled - that works quite well, but can get a bit too wet unless you have really good steam.

Never as good as a pan+butter then cream just when it's perfect to stop it cooking though.

Love scrambled egg even more than poached, but only just.

July 14th, 2014, 2:04 pm

Reminds me of this from SCG

#9: Post by **yakster** » July 14th, 2014, 3:29 pm

You can use a PID La Peppina kettle for sous vide cooking too, as documented here: Choosing a thermocouple for a La Peppina.

#10: Post by **iginfect** » July 14th, 2014, 9:31 pm

use the hot water tap and let stand 15 minutes on the stove w/ very low flame.
if the frypan is clean except for oil, heat it up, add eggs and fry.

marvin