150 for 45min. Yolks were good but whites were a bit snotty.
Goal is to keep them in the shell in the fridge and just crack it into a cup to rewarm.
Any general soft egg tips? These were good I just didn’t like the whites.
by FennelHistorical4675
10 Comments
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Catfisher8
Genuine question, why not just boil the eggs traditionally with a timer?
por_que_
A little snotty? I had to take a sudafed.
Kesshh
Egg yolk set before egg white in terms of temperature. The only way to improve it is to keep the egg cold in the fridge so that the whites heat up before the yolk. But if you set the bath temp to the white’s cooked temp, it becomes a timing game.
So I stopped doing soft boiled egg in SV. Instead, I steam fridge temp egg in a pot (yes, steam, as in on a rack over water). An inch of water, bring it to a boil, put fridge temp egg on a rack in the pot, steam for 7 minutes. Runny yolk, firm white every time.
chrismasto
I’m hesitant to post this and get destroyed, but it’s just a data point. You’re welcome to not like the way I cooked my egg.
I just bought some eggs cups after seeing one on a show and realizing I’ve gone my whole life without ever encountering one in real life. We thought it would be fun to at least once eat an egg out of the shell with a tiny spoon.
This led me down the rabbit hole of reading everyone’s advice on the best time and temperature. I didn’t want to gross out the family so I ended up going with 190°F for 10 minutes, which came out nearly, but not fully hard boiled. No snotty whites for sure, but if you want a runnier yolk I’d try a minute less.
It can be a good way to make something sort of similar to poached eggs if you’re not good at those.
Momto2manyboys
So favorite way to have an egg like this is on a salad !!! A little Dijon mustard salt and pepper 🙂 best salad dressing ever !
bblickle
Steamed is the best method for eggs in the shell. It’s fast, consistent, and doesn’t use much energy or waste much water. You can easily cook them to whatever doneness you like by varying time. Also your whites will never be snotty like SV eggs.
papercutsthedeepkind
Add Chinese soy sauce and white pepper to the eggs and you’ve almost got Singapore-style toast and eggs.
SerLarrold
I do 190 for 10 minutes and then direct into ice bath. You can probably adjust time a bit for desired jamminess, but like others have said the yolk sets first (counterintuitively) so higher temp works better. Sous vide definitely is easier than traditional boiling though as I find it extends your window for when the eggs are perfect
10 Comments
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Genuine question, why not just boil the eggs traditionally with a timer?
A little snotty? I had to take a sudafed.
Egg yolk set before egg white in terms of temperature. The only way to improve it is to keep the egg cold in the fridge so that the whites heat up before the yolk. But if you set the bath temp to the white’s cooked temp, it becomes a timing game.
So I stopped doing soft boiled egg in SV. Instead, I steam fridge temp egg in a pot (yes, steam, as in on a rack over water). An inch of water, bring it to a boil, put fridge temp egg on a rack in the pot, steam for 7 minutes. Runny yolk, firm white every time.
I’m hesitant to post this and get destroyed, but it’s just a data point. You’re welcome to not like the way I cooked my egg.
I just bought some eggs cups after seeing one on a show and realizing I’ve gone my whole life without ever encountering one in real life. We thought it would be fun to at least once eat an egg out of the shell with a tiny spoon.
This led me down the rabbit hole of reading everyone’s advice on the best time and temperature. I didn’t want to gross out the family so I ended up going with 190°F for 10 minutes, which came out nearly, but not fully hard boiled. No snotty whites for sure, but if you want a runnier yolk I’d try a minute less.
https://preview.redd.it/tx00n02coycg1.jpeg?width=4032&format=pjpg&auto=webp&s=10798394dd6bf86bab094ef12e56bd09a6c3c0b0
It can be a good way to make something sort of similar to poached eggs if you’re not good at those.
So favorite way to have an egg like this is on a salad !!! A little Dijon mustard salt and pepper 🙂 best salad dressing ever !
Steamed is the best method for eggs in the shell. It’s fast, consistent, and doesn’t use much energy or waste much water. You can easily cook them to whatever doneness you like by varying time. Also your whites will never be snotty like SV eggs.
Add Chinese soy sauce and white pepper to the eggs and you’ve almost got Singapore-style toast and eggs.
I do 190 for 10 minutes and then direct into ice bath. You can probably adjust time a bit for desired jamminess, but like others have said the yolk sets first (counterintuitively) so higher temp works better. Sous vide definitely is easier than traditional boiling though as I find it extends your window for when the eggs are perfect