I have never done eggs before, but watched this from Anova – https://youtu.be/8pT88rmR7sc?si=-rSic2AzRnwDpX8g
I tried 145° for an hour, egg whites were super runny and watery. I had another egg left in there and bumped it up to 147° and went another hour…still super runny/watery. Checked temp with my Javelin thermometer and 147 on Anova actually read 147.7, so I don't think that's my issue.
Is there something I'm missing? I would like firm(er) whites and still have runny yolks.
by evan938
6 Comments
145 should have been good. Here’s testing on that:
https://www.seriouseats.com/sous-vide-101-all-about-eggs
13 mins at 167 – the whites will set and the yolks will be runny – at this temp there is a gradient so shock them
There’s a better way – the momofuku 5:10 egg. Boil eggs for 5:10, five minutes and ten seconds, followed by ice bath. The white will be set but the yolk runny
Sous vide never worked for me. I steam eggs for 7 minutes then ice bath
In the words of a Helen Rennie video on youtube, some people like 146F sous vide eggs and some people think they’re like gelatinous snot.
My favorite breakfast is smoked salmon eggs benedict, so I’ve tried just about every way you can poach eggs imaginable. I don’t see any benefit to sous vide over the traditional method unless you’re trying to cook a massive batch. Learning to poach eggs isn’t that hard and there’s no real magic trick too it other than the basics of time and temperature control. It take just a couple minutes so I don’t see a reason to complicate it.
If you do want to persist in using sous vide read the serious eats article but I’d also say what worked best in my experiments was 165F for about 15 minutes. This isn’t equilibrium cooking in the usual way for sous vide, but done hotter and pulled early enough the yolk is hopefully still liquid. Including warm up time I can do it it in a sauce pan in 1/5th the time so I just don’t see the point personally.
Go higher. Those temps seen fine _to me_ but if you dont like the consistency you dont like the consistency.