GreenCod2481

I have been a professional cook for 30 years. I love making breakfast/brunch any place I've worked and I like learning new techniques. I'm new to the whole sous vide thing and thought I would give this a try.Like several others, I ran into the problem of the whites not being nearly set and the yolk being over done (it did cook to a perfect over medium texture) after following the directions here. I'm now intrigued with the WHY aspect of the yolk setting so much more than the whites.Personally it's easier for me to bring a big pot of water with a little white vinegar to a boil, turn it off, get a good whirlpool going with a spoon then individually dropping eggs into the middle (precracked into monkey dishes) and just leaving it alone until they set.I'm sorry I can't be more precise as I am a horrible teacher who relies on experience and the instinct that comes with it. Also, when learning a new recipe or technique I ALWAYS follow directions the first time before trying short cuts.