Sous Vide Eggs

I just received my PolyScience immersion circulator a couple of days ago and have great success in all recipes except eggs. I am using the egg temperature scale diagram as my guide. It is spot on in regards to yolks but the whites are a runny mess. And when I watch the "green eggs and ham recipe" the egg falls out perfectly after cooking at a lower temp then I do. Any suggestions? I have increased my time to 2 hours with no success. I have pre-boiled for 1 minute then ice bath then 1 hour with not much sucess. The white is still a runny mess. Maybe its the egg itself. It is a farm fresh egg. Should a use an older egg? Or is my egg not as fresh I have been told? Any advice would be appreciated.

Thanks

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Johan_Edstrom_5586

Calibrate.

http://forum.chefsteps.com/discussion/235/sous-vide-calibration/p1

Sumit__65166

@mdlooker do you've photos?
it could be a calibration issue.

i've noticed organic eggs have a looser whites compared to free range. having said that i haven't sous vide 63c free range eggs for a long time - 3yrs or so.

i always wondered if any of these make a difference:
- eggs size/weight
- cage, free range or organic
- cold vs room temp eggs

i take eggs out of the fridge 2hrs before i sous vide. usually i sous vide fresh eggs i bought the same day, and they haven't been refrigerated.
i poach mine at 63c for 60mins, and dunk them straight to ice bath for 10mins

ice bath
http://distilleryimage0.s3.amazonaws.com/4c9f02e8921211e2a73822000aaa08a0_7.jpg

no ice bath
http://distilleryimage10.s3.amazonaws.com/03c97c8c93b711e2bdb622000a1f9860_7.jpg

Johan_Edstrom_5586

@Lostinsidney - there is a way simpler way to fix that.

Let them rest 10 minutes, dunk in boiling water and crack with two hands.

jim_53915

@mdlooker if you are looking to have a less runny white all you need to do is bring water to a boil, drop in the egg for 4 minutes. Take out and place in ice bath for 10-15 min. Then place in sous vide bath for your ideal time and temperature. I personally love my egg done at 64C for 45 min. The yolk comes out so rich and creamy like a custard. Peeling the egg is much easier after a 4 minute boil to set the white.

sous vide egg, frisee, bacon lardons, turkey confit salad

Sous vide egg, garden flower & herb asparagus salad

Johan_Edstrom_5586

@Jim that is bananas gorgeous! (I hate you and your flowers

)

prince_of_porcelain

Wow @jim...just wow!

Jack_Mayer_85396

@Jim, holy crap, that's friggin beautiful! should be hanging in a museum ...

jim_53915

thanks guys! to be honest it wasn't planned, just picked some of every herb and flower in the garden to make a salad for me and my wife and it just kinda evolved as I kept thinking hey that would be tasty and that would be cool.

@Jack Mayer that's kinda funny you say that because I ran a small 85 seat café for 3.5 years in an art museum.

Jack_Mayer_85396

@jim, very cool! total amateur here, but loving everything about this site. Especially how willingly the CS Pros and those who work in the industry share their knowledge and experiences.

jim_53915

The site concept and forum are unprecedented and unequaled for sure.

prince_of_porcelain

I was cooking 6 eggs the other day to top fried rice. 63C for about 40-45 minutes (I pulled just a little earlier than normal). 5 of the six eggs were as expected. The 6th was bizarre. In the moment, I thought it just wasn't cooked through due to pulling on the early side, so I finished it off in the fried rice pan. But later it occurred to me that the white had become white and opaque, but it had an extremely low viscosity - less even than a raw egg, and more akin to 1% milk. I didn't cut into the yolk, but my memory is that it also did not look raw, but moderately thickened - it seemed spherical and didn't flatten out much even though the white spread readily.

Has anyone ever seen anything like this? Once I finished off in the hot pan it looked like a normal fried egg. The only thing I can come up with is that there was some sort of protein imbalance in the white that denatured but didn't gel at the target temp. Unfortunately, I cooked it up get dinner out, and didn't give it much thought until later, so the evidence is gone. I'm honestly not sure how much of the above is even accurate, but that's how I remember it.