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Egg Cook temp and Time

rdpchef

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Good morning - why does your chart say http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide 149 for egg for 1-2 hrs when the recipe indicates 17 minutes at 165? http://www.chefsteps.com/activities/75-c-egg

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bkeene12

Because no two chefs have the same taste? I guess the person that made the chart was not the person who made the 75 degree egg... This is what he had to say about it:

"We cook a 57 g egg (extra large) at a high temperature (167 °F / 75 °C) for a short amount of time (13 minutes), rather than at equilibrium temp for longer, to create a firm egg white that's very similar to a traditionally poached egg. We find that cooking the eggs at a lower temp for longer leaves us with overly runny whites; not our preferred texture. In fact, several other chefs such as Alex Talbot and Aki Kamozawa at Ideas in Food have a similar preference and independently developed the same technique.

But the beauty is this: With sous vide, you can play with different times and temperatures to produce nearly any desired outcome. Whether you like your eggs runny, firm, thick, or hard-boiled, sous vide gets the job done. And with little mess: just cook the egg in its own shell!"

douglas_bd

I believe you want 75c for 13 minutes, not 17. That will give you a similar result to a 63c egg for 1-2 hours. Because of the higher temp, time is critical. You will also get a slightly firmer white with this technique. They are both good techniques, just depends on your preference. I slightly prefer the 75c for 13 minutes, but if you have more time, the 63c has a lot more foregiveness. Sometimes I'll take a 63c egg and simmer it briefly (30 sec or so) to firm up the white just a touch. But it all depends on the texture you're looking for. Try both and compare! Eggs are cheap and delicious.