· Thermocouple MAFTER typifies K, range 50 - 950 °C; precision 1°C, with a needle as a tip of
· Bag of preservation for food under vacuum.
· Machine to put under vacuumbrand multivac / Gastrovac. T°C 0 in-100°C; a Graduation 0-10; 2bars
· Chronometer with a precision of one second.
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1. The egg is put under vacuum, in a bag of preservation, intensity 4 of the machine
2. Stay in the steam room.
3. We measure the temperature inside of the egg by means of an electric thermometer, (we use the
needle in the heart of the egg, the hole of the shell is made waterproof by a pastille) and we estimate
the time of rise of the internal temperature of the egg until it reaches the temperature of the steam
The egg, placed in a steam room at 65°C under vacuum, is cooked after 34 min and 8s very
courbe de cuisson
0 5 10 15 20 25 30 35 40
temps en minutes
Figure 62: Evolution of the temperature of the egg at 65°C according to time in the oven.
The table of values in Appendix 17.
III.20.5. Discussion interpretation:
No fluid escaped from the egg, this showed that the egg remained hermetic during the
experiment. Comparing to a classical egg at 65°C, this egg has the same gustative properties (a test
panel was realized by the team of the restaurant)
Now, these 65°C eggs are cooked in the restaurant for two hours (in the same vapour oven)
However, the eggs are placed in a stainless steel tub, and it are submerged into water, in order to
homogenize the heat distribution.
The time of cooking of this experiment is thus bigger than the time of cooking of a submerged egg
into water, but with these data, we are sure that eggs are all cooked correctly.
Reliable method of measuring the cooking time.
For the Chef, this experiment supplies a precise datum of the cooking time of 65°C eggs for his
oven vapour, and this allows to save a lot of time. Indeed, before this experiment, 65°C eggs were
cooked during 2 hours but since the internal temperature of the egg is the one of the oven, this