nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Eggs

jpancerman

When I sous vide eggs there is a layer of egg white that sticks to the shell and the rest of the white does not really stay together that well. Is there something to keep in mind or that I am doing wrong? I usually do 64 degrees c eggs I have left the eggs free or put in a whisk attachment in the bath so they don't move around too much. Thanks!

Find more posts tagged with

Recipes Q's

Comments

borgech

I too have had similar issues with eggs staying together. Interestingly, one time, one egg in my bath came out perfect, and the other egg came out "curdled", yolk in tact, but completely separate from the white. I wish I took a picture of this as it was one of the strangest things I have seen. Chefs, do you have thoughts on this?

Brendan_Lee_56950

Eggs are really a product of temperature and time. The temperatures matter as far as whether you want the yolk set, white set, hard boiled etc, since those various layers of an egg cook and set at different temperatures. Time helps with the texture of said layers. I prefer my eggs slightly custardy but with a very small layer of white so I typically will cook them at 63.7C for 55 minutes. The outermost white is still somewhat runny but the innermost layer of white is slightly firm and the yolk IMO is a perfect custardy texture.

Check out this link for some more info on that:

http://www.fooducation.org/2011/02/6x-c-egg-or-opposite-boiled-eggs.html