Huevos de Codorniz / Pigeon Eggs 63°C/145°F for 15'

Part 2: The eggs

The idea here is to cook the eggs slowly so... pull out your trusty Roner Digital Control Immersion Thermostat (pdf link) and get ready to cook. No, I don't have one either; so this is what I actually did.

Ingredients

• 6 pigeon eggs (fresh)

Stuff

• heatproof (Pyrex) bowl (for the eggs and some water to cook them in - not too big)
  
• digital thermometer
  
  (in-oven type - with cable for remote sensing - preferably with an alarm)
• tablespoon - to handle eggs and to stir the water
  

Procedure
Try to trick your oven to, with the help of a bowl of water, to maintain a very constant 63 degrees Celsius.

• Fill bowl with water; leave room to add the eggs later
• Place bowl in oven
• Place thermometer probe in water
• Close door and set oven to 100C /200 F. If it's a convection oven turn on the fan. If you've got vapor...use that too.
  
• Set thermometer alarm to 63C / 145F or watch the temp carefully

• When water reaches 63C put in the eggs (the temp will drop - sorry)
• Stir the water to move it around
  
• Set timer for 15 minutes
  
• Set oven temp to 150C / 275F - to make sure the heating elements go on
• When the water reaches 63C again (a few minutes)
• Give the water a stir again
  
• Set oven to 60C (to turn off elements)
• After the 15 minutes is up
• If the temp if <60c
  • Stir water again
    
  • Set oven to 75C
  • Cook for 2 more minutes - just to be sure
    
• Any other temp - - remove the eggs

• Plunge in cold water (to stop the cooking)
• Put them in the refrigerator to cool

Done.

Later I'll post about constructing this into a dessert / pre-dessert dish.