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75 Degree Egg - white still runny

Stuart_Hunter_458261

I have tried different combinations of the 75 degree egg and still find my egg white to be very runny. How can I rectify this without obviously overcooking the yolk?

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Brandon_Byrd_40557

Boiling for a few minutes prior to the SV step will help create a set white; rapidly chilling it post-boil in an ice bath will prevent the yolk from overcooking. This is the technique Modernist Cuisine used to create an egg that has a fully-set white but a liquid yolk. Cooking the egg twice kind of sucks, but it's the best way to get set whites with the yolk texture you want.

glogrono

I've had good luck using the egg calculator since you get to choose what you want your yolk and whites to look like and can also enter size and temp of the egg. Also remember that the outer white will usually still be runny, so you have to crack the egg onto a slotted spoon to clean up the whites.
https://www.chefsteps.com/activities/the-egg-calculator

wolfiegirl

85° 14 minutes.

meyer8863

The general answer is a higher temperature for a shorter time. Trial and error seems to be the best way, and preferences vary drastically. Good luck! Post pics when you find your perfect egg.

JasonWirth_68226

Totally doing this next time. 3-4 min steam the.n slow cook. Thanks for the reminder.

wolfiegirl

And you might also want to peruse this thread...

https://www.chefsteps.com/forum/posts/eniggmatic

fisher23

Additionally the fresher the egg the better the white sets.