I tried experimenting with sous vide cooking for the first time today. I cooked eggs at 146 F for an hour, but the whites had only partially set. Could you suggest where I went wrong?
I cooked the remaining eggs for another half hour at 150 F and though the whites had set, the yolk had become solid. I may try 148 F next time.
Probably a dumb question, but: Does elevation have any effect on sous vide cooking? (I'm at 800 feet.)