I did a lot of reading about eggs for cooking sous vide, and they are actually very complicated. There is a lot of variabiity between different eggs, and the yolk and white cook at very different temperatures. Even if you repeat the exact same time and temperatures you are likely to get different results for different batches of eggs.
I did a lot of reading about eggs for cooking sous vide, and they are actually very complicated. There is a lot of variabiity between different eggs, and the yolk and white cook at very different temperatures. Even if you repeat the exact same time and temperatures you are likely to get different results for different batches of eggs.
Yeah I was thinking it could be the egg shell was a bit thin in certain areas. The yolk was perfect though.
Also the size of the egg. I eat a bunch of hard boiled eggs, 600g carton is 7 minutes, +1 minute for every 100g.