Tried a 3 minute egg at 212F on a $12 bet, and I'm still hearing about it

My line cook Marco bet me 12 bucks I couldn't get a perfect jammy yolk at a full rolling boil on the flat top. I dropped 6 eggs straight into the shallow pan at 212F and pulled one every 30 seconds to see what happened. The 3 minute one was a disaster, whites like rubber and yolk still raw, but the 6 minute pull gave me the best texture I've had all year. Problem is the shell sticks like glue at that temp no matter how hard you ice shock them, so we lost a few just peeling. Now Marco tells every new hire about the egg bet and I have to explain it 3 times a week. Anyone got a trick for peeling at high heat, or do I just eat the loss and go back to 180F?

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verap526d ago

Marco's 12 bucks is nothing next to rubber whites, stick with 180F.

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