Sherry's Perfect Sous Vide Eggs (2024)

FAQs

How long should you sous vide eggs? ›

Place eggs into the sous vide water bath; set a timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Sous-Vide Egg Cooked to 130°F (54.4°C)

At 130°F, an egg can sit indefinitely without any sort of gelling taking place.

Sous vide cooking (pronounced "sue-veed") is done using a water bath held at precisely controlled temperatures to cook food evenly and retain flavor. You never have to worry about overcooking Anova sous vide egg bites. This method enables a level of control over food texture that no other cooking method can provide.

Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Add eggs to sous-vide cooker or to cooler (cover if using cooler) and cook for 45 minutes. Remove from cooler and allow to cool slightly.

Fill and preheat the Sous Vide Supreme water oven to 135F/57C. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.

Sous vide is a perfect solution: it ensures that your egg is cooked evenly and to your desired doneness with no risk of overcooking. Take our Sous Vide Egg Bites, for example: they're cooked in a vacuum-sealed pouch, to a very precise temperature, in a water bath.

There are lots of accepted sous vide scenarios that don't involve a bag at all. A favorite technique among sous vide enthusiasts is to cook whole eggs right in their shell, where nature has done the packaging for us.

Sous vide eggs will keep for 5 days in the refrigerator. Reheat to serve by placing in a 132.8°F (56°C) water bath for 15 minutes. After the eggs have been cooled and stored, move on to turkey breasts. Set circulator for 144.8°F (62.7°C) and place breasts in a sous vide pouch, then place in the water bath.

Bruno Goussault cracks the code on sous-viding perfect eggs. What is the “perfect egg”? We call it the perfect egg because it's cooked just enough to retain a delicate, bright yellow, runny yolk and a silky, softly set white. It's the safest, most consistently perfect version of a pasteurized poached egg.

How does Starbucks make the eggs so fluffy? The exact details of their recipe are proprietary, but use fresh, high-quality eggs, blend thoroughly to incorporate air into the mixture, and adding dairy adds creaminess. Starbucks also ensures the eggs are cooked to just the right level of doneness.

How do I know if I cooked my eggs long enough? ›

If you're wondering how to tell an egg is hard boiled, set it on the counter and give a quick spin. Once it's moving, tap your finger on it to stop the spinning. Eggs that are cooked will spin easily and rapidly and stop quickly.

At 64°C (147°F), the yolk has fully set but is soft and custardy. So within only 2 degrees Celsius, from 62°C to 64°C (143.5°F to 147°F), the yolk has gone from being completely liquid to completely set.

What is the Best Sous Vide Eggs Temperatures and Times? A whole book could be written on the nuances of sous vide eggs but in general they range from 140°F (60.0°C) for barely poached, up to 165°F (73.9°C) for basically hard-boiled. They are usually cooked for 40 to 60 minutes.

So set your sous vide machine to 75C and 13 minutes and put the egg into the water bath -straight from the fridge and still in its shell. Note: if your sous vide cooker only has increments of 10 and 15 minutes, set it for 15 and then wait until it says 13 before putting the egg in.

Yet overall, less than three percent of the 74 billion fresh eggs produced and sold to U.S. consumers each year are pasteurized. Current pasteurization methods involve immersing eggs in hot water (130 to 140 degrees Fahrenheit). The process takes about an hour and adds about $1.50 to the retail price of a dozen eggs.

Typically, sous vide eggs are cooked at a low temperature (about 145°F/63°C) for at least 1 hour. This will give you yolks that are slightly thickened but still runny and barely set whites.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.