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Looking for great eggs to sous-vide

  • kobuta Feb 25, 2014 09:47 AM
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I am playing with my new expensive kitchen toy and looking for farm-fresh eggs (primarily chicken, but ducks would be a nice plus) to sous vide. I found an older thread that mentioned a lot of local farms, but I am car-less and need a car-free option. In the summer time, I normally hit all the farmers markets for eggs. What's a good T-accessible spot now for similar quality eggs? Looking for alternatives to the big box markets and their cage-free options.

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  1. Formaggio (both Boston & Cambridge locations) have Chip-in Farm eggs.

    1. The Brookline Winter Farmers Market (Sundays, noon to 5 PM) is easily accessible via public transport, and Stillman's Farm is one of their vendors - I believe they usually have eggs, don't know if any of the other vendors do as well.
      https://www.facebook.com/BrooklineWin...

      2 Replies
      1. re: Allstonian

        there is a farmer's market in Cambridge, too, on saturdays just off Putnam street. Usually, you can get eggs there. When i want to eat eggs; i go there.

        1. re: cambridgedoctpr

          Cambridge Winter Farmer's market is at the Cambridge Community Center, 5 Callender Street (off of Putnam in Riverside area of Cambridge). Saturdays 10 AM to 2 PM.

      2. Somerville Winter Farmer's Market at the Armory on Highland Ave. It's open through March on Saturdays from 9:30a-2p. Take the 88 or 90 bus.

        1 Reply
        1. re: Tonality666

          and usually has 2 or 3 farms selling their own eggs.

        2. not cage-free that I know of but the best eggs are super jumbo from Mayflower in Cambridge.

          1 Reply
          1. re: teezeetoo

            Does Mayflower have duck eggs?

          2. Whole Foods carries Vital eggs (not local, but very very good - they taste like eggs where the chickens are really pastured and eat lots of insects, not just vegetarian feed) and Country Hen (very good, and localish).

            1 Reply
            1. re: Karl S

              +1 on those Vital Farms eggs….they rock!

            2. Thanks for the suggestions! Has anyone actually seen duck eggs locally at any stores or winter markets? The Chinese markets will sell small boxes of duck eggs from Canada. Hardly local, but will do in a pinch. I rarely see them at summer farmers markets, so I know it's a long shot.

              5 Replies
              1. re: kobuta

                I've seen duck eggs only at Savenor's Cambridge. Don't know where they come from.

                1. re: kobuta

                  Just got an email newsletter from Stillman's Farm which mentions that their ducks are laying again and that they will have a limited supply of fresh duck eggs at the farmer's markets they do - Somerville Winter Market on Saturdays and Brookline Winter Market on Sundays.

                  1. re: Allstonian

                    and if I understand correctly, only two more Sat. Winter Markets in Somerville.........

                    1. re: Madrid

                      True, although the Brookline one continues until the regular summer season starts up again in June.

                  2. re: kobuta

                    I have seen raw duck eggs at Super 88 in Allston, but not consistently.

                  3. Once you get those eggs, our formula is 144F for 50 minutes. They're on the runny side (and in about 1 in 20 eggs the white never sets, which is kind of gross), but great over toast with some salt, pepper, and sriracha.

                    8 Replies
                    1. re: dfan

                      Is it any different than a garden variety soft boiled egg?

                      1. re: StriperGuy

                        How skilled are you at soft boiling such that it ends up perfectly at 62.2C (I think that's 144F) every single time?

                        1. re: jgg13

                          I believe the exactness of temperature is only one benefit. The other is that you are able to get exact temperature EVENLY throughout your food product. I've seen this best illustrated with steak, where medium is actually truly medium from one edge of the steak to the other, rather than the gradient of gray-to-pink that you usually see wit grilling. So for an egg, you wouldn't get the partially hard part along with a too partially runny part that you. Here's a lovely photo:
                          http://forums.egullet.org/uploads/mon...

                          1. re: Science Chick

                            I’m with you, but eggs are sometimes an exception to the uniform-temp-throughout advantage. Play your temp/time right (see the app I mentioned below), and you can get perfect white _and_ yolk.

                        2. re: StriperGuy

                          A soft boiled egg is great too, but a sous vide egg can reach areas of texture-space that are just not possible using a conventional process that involves a higher heat for a shorter amount of time. Both are good. Grilling meat and barbecuing meat are both good ways of cooking meat, but they reach different ends.

                          With steak, you really need a special sous vide machine to maintain temperature, but for something really small like eggs, which also don't need to cook that long (i.e. less than an hour), if you have a medium size (or larger) cooler, and a thermometer, you can fill it with a combination of hot and cold water to reach your desired temperature, place the eggs inside, and close the top and wait. The temperature of the water will change a little bit, but it'll usually work.

                          1. re: StriperGuy

                            Ditto, it's different...I'm not usually an egg fan, but the creamy yolk is one of the more interesting things I've tried. My favorite is w/ a slight sprinkling of truffle salt :-)

                            Another interesting thing is perfectly cooked/tender slightly pink pork tenderloin and steak 100% of the time. Even when frying/grilling a steak, I can only get it right about 70% of the time (or a bit more w/ the help of a thermometer), but the thinner parts will always be more cooked than the rest...not so w/ sous vide...

                          2. re: dfan

                            One thing I've done that I picked up from Kenji is to briefly boil them to set the very outside, then shock them in cold water and then give it the 62 degree treatment. That might help w/ your 1/20 issue.

                            1. re: dfan

                              That was the first thing I did with my Sansaire - a 65C egg for 45 minutes (but with a not so great, getting 'old' egg...). More as a test to make sure the machine worked. Now I am dying to get some good eggs for some good eats!

                            2. Bees Knees has duck eggs - short walk from South Station.

                              1 Reply
                              1. re: addiez

                                Intersting! I'll have to check them out...thanks.

                              2. Just was in Chip in Farm in Bedford. They are getting in duck eggs from Bedford Blueberry Goat Farm. They take orders $1/egg for as many as you order. They have a website:

                                http://chipinfarm.com/about/news/

                                1. Don't see any mention on the thread of Pete and Gerry's organic eggs. Local (from N. Hampshire) and very good. Available widely, even at CVS, according to P&G website.

                                  1. Congrats on joining the club! For your first few times SVing, _any_ eggs will likely knock your socks off. If you have an iOS device, I recommend “Sous Vide Dash,” an app bought by polyscience but also maintained independently. Among fantastic meat-oriented features (cook-to-temp, pasteurizing) it provides lots of egg temps/times.