Poached eggs in shell

149F for one and a half hours. Whites not quite set. Yolks gelled and not runny.

These are 51-54g eggs rather than 60-64g Extra Large Eggs Chef Steps use.

Tomorrow I will try the faster, hotter 167F for 13-15 minutes and see if they are any different/better.

And I used a net bag to sous vide them, instead of the zip lok Chef Steps mentioned, and instead of just placing the eggs loose on the bottom of the pot.

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Comments

Brandon_Byrd_40557

I prefer Ziplocks to mesh/open bags because if an egg developes a crack, your circulator won't suck up the egg white. Cleaning egg goop out of your circulator isn't fun.

FrankM_3301

They will be different. Better is a matter of preference. I typically use large supermarket eggs. I have found that even a half a degree Celsius makes a difference in eggs cooked a low temperatures. My own preference for eggs on toast (like your picture) is 63.5 C for an hour (that's 146.3 F). You'll be able to dial in your preference with a little experimenting.

wolfiegirl

Good point. Unless you have a scullery maid. (I wish)

wolfiegirl

IMHO, SV eggs are a tricky lot. So many variables....type of egg (farm fresh or store bought), size of the egg, age of said egg, and even the temp of the egg when they go into the water. None the less, I am VERY interested in these egg-speriments. Do enough of them and you'll earn EGGstra credit! (wah wah wah waaaaah)

FrankM_3301

Very true, particularly when using ChefSteps egg calculator, because that plays with the time variable. I find that when cooking for an hour, you can minimize at least some of the variability, like temp of the egg when it goes in and size. Even so it is an egg-cellent topic to explore with the Joules hitting the streets!

wolfiegirl

Absolutely. The more that attempt and track the outcome, the closer we'll all be to SV the most EGGtraordinary fare!

fisher23

When the beta Joule app came out it had the egg calculator which was similar to the egg calculator on the CS website. I was told that so many beta users complained about consistency that they removed it and put back only two that they felt would result in consistent results. I love SV eggs, so creamy and the same velvety texture. I have found, as CS shows in their videos, that cracking the eggs over a slotted spoon really helps. I have also seen where some cooks dip SV cooked eggs in boiling water for 15-30 seconds to help set the whites. Then there is the method of wrapping a raw egg in a bag made of plastic wrap and cooking it SV. Eggs are great to experiment with. Have fun and please give us back feedback.

wolfiegirl

I just went back and read the egg calc page on CS website. Worth reading...

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

Thanks John!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I believe that one of the big differences in egg time and temp is not only the freshness, but equally as important is the grade....CS used ALL gradeAA eggs in developing the calculator. These eggs have a firmer white than the grade A which results in a better white consistency which seems to be everyones complaint (certainly mine). I cannot find GradeAA eggs in the entire Tampa Bay Area which is leading to a lot of experimentation which I will start sharing...@Nancy_Byrd_47779 @FrankM_3301 @John_Fisher_218893

wolfiegirl

I just checked the carton of the eggs I used and they are grade AA. But ya know, I never paid much attention to that so going forward I am going to double check exactly what I'm buying eggie-wise.

Act_Out_257882

it is going to be fun experimenting. I get my eggs from a farm. No grades and they are never the same size,. So we need a formula--and that is only for chicken eggs:-) I get duck eggs too.

wolfiegirl

Oh man! You're a lucky duck getting duck eggs!!!

I think as more SV eggs, we might be able to develop a formula to get closer to the type of result we're shooting for.

keithashank

We cook so many, I don't worry about the occasional broken one. It happens. Pricking the air pocket of the egg with a thumbtack seems to help. For the record, we use poly science pros, which are easy to clean.

Also, I'm a fan of simply placing my eggs inside of a whisk or the whip attachment of a mixer to keep them from slamming around in the bath.