I was struggling with my sous vide eggs because when I was cracking the egg open on my toast, I was getting a some loose, watery whites.
I read about eggs having a loose white and tight white where the older the egg, the more loose white it has.
I figured that I can carefully crack the egg into a bowl and scoop up the solid part with a spoon, while leaving behind the loose white in the bowl. It’s a lot more appetising this way.
I cooked this at 148°F for 60 minutes.
This is what I was shooting for as a consistency. Any tricks to not get loose watery whites that don’t involve just throwing it out?
by xemx_wisq_sabiha
9 Comments
That looks great. Please put a porn label warning though 😉
This looks very nice.
Regarding your question, I used to sell a lot of ramen and we held our eggs sous vide until pickup. I would crack them over a slotted spoon and that “loose stuff” (the thinner egg white) would drain off. It’s hard to say without seeing your egg right when you crack it. Another thing we did also was to dip the egg briefly in boiling water before going into the sous vide water and that helped as well.
That looks so good!
167 for 13 minutes, 62 gram egg.
Just crack the poached eggs over a slotted spoon. Sous vide is not perfect for poached eggs but it’s pretty nice to be able to do poached eggs in batches!
How does this compare to a properly done soft boiled egg?
I don’t like SV eggs. The problem is that yolks tighten up at lower temp than the whites. When you’re quickly cooking it from outside to in, this is fine, but SV is all about long times at even temps.
Dame with poched
I usually let the eggs sit in a mesh strainer for a few minutes before poaching for a tighter white, you could try that for SV.