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Eggs Sous Vide

Marale_Garabetian_205311

There is a recipe for 75 degrees C eggs on the website. Is it safe to eat eggs cooked at that temperature?

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Comments

brian_martin2001

Yes

fisher23

If you are asking this question you need to familiarize yourself with sous vide. Here is a very good guide. The answer to you question is, it is just as safe as boiling an egg.

FrankM_3301

In addition to looking at the Baldwin guide that John linked, realize that food safety is based on time + temperature....not just temperature.

Marale_Garabetian_205311

Thanks.

Marale_Garabetian_205311

Thanks.

Marale_Garabetian_205311

I cooked eggs today for 20 minutes at 75 degrees Celsius. The white was not too set but the yolk was creamy and great. I used the egg calculator on ChefSteps to determine how firm I wanted the yolk and white and it gave me the temperature and time. I'm new at this as I just got the Joule and there is so much to learn. The eggs were my first experiment.

pd3ski_278514

Eggs were my first foray as well and there's always something to learn with them! You're going to be so happy when you do your first chicken breasts or steak! Veg like carrots or asparagus are awesome as well.

We are all here to help and to be helped. Many hours of jouling ahead for you... post some pics of what you are up to! 🍷

Marale_Garabetian_205311

Thanks! I will definitely post pics. I have a food blog so I am almost always taking pictures of each step when I cook/bake

fisher23

A simple egg is one of the most difficult to do consistently, too many variables, size, grade and freshness all play a part. The lose white is the worst with older eggs. Ther are a couple things you can do, crack the egg into a slotted spoon and allow the lose white to run off or put in boiling water for 30 seconds or so, but then it's harder to peel. Here is a good thread on eggs.

Marale_Garabetian_205311

Very interesting!