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Sous Vide Eggs

nitesh.patel

I've just started out cooking sous vide and have recently been experimenting with eggs.

I noticed in the Crab Benedict Video the eggs are cooked at 15min @ 75C versus 60min @ ~63C.
I was wondering what the outcome of the eggs are cooking at a higher temperature for shorter?
Would this result in a firmer white + runny yolk?

Thanks

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Brandon_34695

This might help, but he cooked all of the eggs for the same length of time for equilibrium. In this case you are right about the slightly firmer white before the yolk starts to come up to the higher temp. Most of the low temp ones focus on the quality of the yolk, and the white ends up barely set.

http://www.splendidtable.org/story/theres-more-than-one-way-to-cook-an-egg-dave-arnold-has-11

Another thing I've noticed is that with longer cooked eggs it makes a big difference if you remember to set the temperature of the bath 1C higher than the target. And with most of these, there is going to be a bit of the white that will never gel with the rest, just crack it over a coarse strainer or your hand before serving.

Lennard__34626

I believe the higher cooking temp is able to reach the consistency of an egg cooked at a lower temp. The advantage is that you don't spend as much time cooking the eggs, disadvantage being that you have to pull the eggs out at the right time

Tim_Sutherland_52834

You see in the vid they cracked the egg directly on to the crab. If you did this with a 63°C egg there would be watery egg white. You could achieve the same effect with a 60min 63°C egg by dropping it in simmering water for a few minutes to set the white.

One of the great things about SV cookery is you can achieve the same result with different times and temps.

Matt_67991

If you look at the recipe page, Nicholas Gavin answered a question about this. He wanted a firmer set on the white, which you could also do by cooling down a "classical" sous vide egg and dropping it into simmering water to firm up the white. You would have more control over the yolk texture by doing this, but it would add another step to the cooking.

nitesh.patel

Thanks guys, really appreciate the quick and in-depth responses.
I was looking for a firmer white so this sounds ideal, back to experimenting over the weekend!

@Henri wasn't aware there was a discussion section after the recipes, it pays to scroll..

Matt_67991

@nitology Here are some nice egg references

http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/

http://blog.khymos.org/2011/04/18/perfect-egg-yolks/

http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/

And a nice instructional for what I mentioned

http://www.youtube.com/watch?v=YJsVUa0bxag