Poached sous vide eggs.

I've now tried a few times to poach eggs. The yolk is overdone and the whites remain runny. Not sure what I'm doing wrong. I followed temp and time. I'm using the Anouva circulator.

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Tim_Sutherland_52834

What time and temp have you done the eggs at?

douglas_bd

Not sure what time and temp you are trying, but go higher for a shorter time. i.e. 75C for 13 minutes. Check out the below link to help identify times and temps that match the end result you are looking for.

http://www.chefsteps.com/activities/the-egg-calculator

Susann_95366

Thank you. I did the 75c for 13 minutes. Then put it in ice bath for 8 minutes. I will do this one on my next experiment!

Susann_95366

Thank you. I did the 75c for 13 minutes. Then put it in ice bath for 8 minutes.

Brendan_Lee_56950

If you are new to this you will also have to likely alter your expectations compared to what you will get from traditional poaching. You will almost always get a small layer of white that is not set with these methods which is not to say that it's "uncooked" but just an artifact of this process. I see a lot of people freak out about that in particular and it's just something you have to learn to deal with to get the perfect yolk.

Johan_Edstrom_5586

Crack in a slotted spoon and that is a non-issue.

rutjens

Personally I prefer Kenji Lopez-Alt's recipe (http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html) above a SV-only approach. It blends SV with traditional poaching. Cook your eggs at 62-63 for 45 min. Crack the shell and drain on a slotted spoon. Finish with a quick boil of 1 min. I like the slightly firmed up outside as in traditional poached egg.

PS recipe is half-way down the site!

Susann_95366

I might have to go with the traditional method on the poached eggs then! I'll try it some more to see if I can get that happy medium!