I loved the slight thickening, but the white – as you can see – is still translucent, and not yet set.

I try not to because of the cholesterol in the yolks. No turning back. Thank you so much for sharing! The 62.5°C egg Evidence Matters (@EvidenceMatters) If the egg were to be left in the bath for another 15 minutes it would be pasteurized and the threat of getting sick from the one in 10,000 to 20,000 that are contaminated would be gone. I have linked to it from my “Perfectly Poached” blog where I reviewed a 60 minute egg. If someone else had cooked the eggs above, am sure I would have baulked at them. So are sous-vide eggs the Emperor’s new clothes? I really love the custard-like quality of these eggs and have no problem digesting them in mass quantities. Keller’s egg was closest to what is widely discussed in cheffy circles as the pinnacle of precision egg cookery: “an egg where the white is the same texture as the yolk”. That is one hour. I still haven’t tried dropping them in a soup – or even frying them – like David Chang’s ‘run-over egg’ in the Momofuku cookbook. Yes, there is more than one way to denature proteins or to destroy most pathogens. Magic! Sous vide rules! Buy a decent size blowtorch if you’re wanting to get into sous vide meat – the little cookery creme brulee one we used wasn’t really up to browning a good size steak. Would love to hear your thoughts. Easy peasy, lemon squeezy. Duck), but I do favor the so-called “snot-like” effect. It took her less than a couple of years to override during her travels…. Thank you so much!

Thank you for the interesting article & thanks to all for the interesting discussion. I would love to try sous-vide cooking! I will certainly try your advice on higher temperature and cooking time!

After 45 minutes, the white is again translucent and breaks apart easily. The yolk was fine – though perhaps I’ll try it at a lower temp next, but even though the white was mostly opaque, there was quite a lot of watery white still present. 1. Can it be that eggs really do cook in lukewarm water? Is commercial milk “cooked”? What is the your ideal temperature/cooking time? Love your Thunderbirds reference (so many memories seem anchored in food), and extremely glad I had the good fortune to either miss or not be affected by that one! Whites set, and are more firm. Test cook Dan Souza makes Bridget Sous Vide Seared Steaks. It was! Can be made ahead of time and refrigerated. For many years, I wished someone else would set up a website to help me: a one-stop-shop for everything a chef should have in their kitchen. the temperature is rather cool. There are numerous sites on Goggle that really get into the science of it. Will definitely try it in ramen. Carolyn. With none of the powderiness you’d observe in a hard-boiled egg, and the same consistency throughout, the texture intrigues. Anyway, I have tried various Sous Vide Eggs and have used various apparatus, ranging from a Sous Vide Machine to an expensive All-clad water filled pot sitting on top of a $5 slow cooker, without it’s usual pottery insert (the water bath average around 145 degrees).

Perhaps the silky texture has more place in a broth, or on a bowl of rice, than with English toast for an English breakfast. For his taste, he suggests 60 minutes, which I followed to the T.  David Chang in his Momofuku recipe book suggests 60°C to 63°C but for 40-45 mins. The texture is waxy and malleable, like a recently cooled candle, or very sticky unsalted butter. I am starting to experiment with uncomfortable textures (prawns along with their crunchy shells/legs are current favourites! Thomas Keller who wrote the most highly regarded book published in English on sous-vide cookery, recommends  62.5°C for 45 to 75 minutes. The Japanese for example have been cooking eggs in Onsen (hot springs) for hundreds of years, and are accustomed to the viscous texture of the whites some of us Westerners find off-putting. Great experiment. launch. By controlling most the variables, you can get eggs that are so amazing different from each other, that you think that it was a total different substance. The yolk sets between 65°C-70°C. I have been poaching my eggs like this for a few years and most people like the consistency of the 62.5C egg but the semi translucent white does put a few people off. We had fun making these but to be honest I didn’t think the sous vide eggs were very nice to eat. The yolk looks very similar to earlier eggs, but barely moves when cut into. Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Jan 22, 2012

I was just about to experiment with a slightly higher temperature but you’ve saved me the time – excellent. Interesting you saw a slow-cooked egg on a breakfast menu – I’ve never seen one here. The yolk can be lifted away cleanly.