If you can’t tell from the photo, the dish is floating but still submerged to about an inch above the eggs. I figure this shouldn’t be much different in terms of heat transfer than weighing it down because the air is in the container regardless. I would usually do a frittata like this at 172 for 60 mins but I figure I’ll let it go for 90 to make sure the top is set.
Thoughts?
by kielBossa
8 Comments
Curious to see how it turns out
I’m interested in the final product! I’ve been trying to figure out a way to do eggs like this.
I like it.
If it works it works
Should work
Do you have a lid on your waterbath? I think after a long enough period, the air temp comes close to the water temp if you’re not losing heat to evaporation. I’ll also wrap a towel around and over my waterbath too, to provide insulation…
https://preview.redd.it/icls2de5n9re1.jpeg?width=3024&format=pjpg&auto=webp&s=ba3db561ac6e36896139bde49e8787561f82a1a7
Photo of the finished product.
I’ve done this. It’s great, but I dont think it really gains anything over making souffle style eggs in the oven with low temp and a plate/bowl of water for steam.