Go to the Recipe: Sous Vide Deviled Eggs
I think you lost me.. Usually SV is used to cook an egg to a very exact temperature..hence those pretty charts and calculators. You want a 145 degree egg you set the SV at 145 and cook the egg. The egg comes to a temperature homeostasis with the water and if removed within a reasonable time should look like one of those pretty pictures. The idea ( as all know ) with SV is to force a food / water equilibrium at the temperature you desire. It can't overcook. Conventional cooking involves calibrating a gradient of heat, accepting the outer parts of the food will cook more than the inner parts, such that you get nice stuff. What I don't get in this bit ( although the eggs look wonderful ) is why use a SV to gradient cook? No one wants an egg that came to 203 degree internal temp. So you aren't using SV in its traditional way. Let me guess. You want the whites set enough to house the filling but want the yolks runny. There's no 'through the egg temperature' that will give you that. So with SV you can throw the variable of water temp away and just work on time? Using the SV as a dialed in pot of water ( 203 sure aint far from boiling )?
Yeah, I was thinking the same thing. How is this different than a 7 or 8 minute boiled egg? I'm willing to try the recipe and find out, but I don't expect much of a difference.
I think they're just really trying to push these Joule's...
Agreed!
Also I am pretty sure because of the richness of the creme fraiche they recommend as toping even if your eggs where slightly over cooked (cooked SV or the traditionnal way) you would hardly see/taste the difference...
This is an interesting twist that seems to allow me to use sous vide to cook at altitude (Denver) where water "boils" at a lower temperature and requires longer cooking times for such items as "hard boiled eggs". There is a great technique published in Cook's Illustrated where you steam the eggs for 13 minutes before placing them in the ice bath. At altitude, it takes 15 minutes to achieve the same result (trust me, I wasted a whole bunch of eggs figuring this out). That same 15 minutes in a sous vide at 203 is awfully close to what I experience here. But that same article talks about the absolutely best way to make the shells almost literally fall off of the egg. After 15 minutes in the ice bath, remove half of the water in a snap-lock type of container and shake vigorously for essentially 30-40 shakes. Voile, the shells are almost completely off and the eggs are almost always perfect.
I agree with TJ. There are easier ways to hard boil an egg than hauling out the sous vide machine.
I just cooked a test batch and can honestly say, the texture is the best hard boiled egg Ive every had. Worth every bit of the effort to sous vide it. if you think you are smarter than chefsteps then do your own thing (although Im not sure why you bothered to look up their recipe then). Well done CS. Definitely the only way i am hard boiling eggs from now on.
Do you want easy or do you want great?
Tried this out today but my Joule would only top out at 198° - would not go any higher so cooked them for 17 minutes and it seemed to work out - tasted great
The texture is amazing! Will never boil an egg on the stove again.
I didn't read every page of comments but I read a lot, and none of them addressed altitude. To get what would be a three minute egg at sea level takes me 4.5 minutes at 4500 feet---that is putting room temperature eggs in boiling water and hitting the timer. A 3 minute egg here would be nearly raw. One of the challenges of living at higher altitudes is solving the mystery of how long to boil a egg----and I've lived as high as 9000 feet so I speak from experience.
I made a half-dozen of these cuties yesterday and I'm SOLD after experimenting with every way possible to HB an egg. These are truly amazing. Perfectly silky and decadent. One thing...all six survived the jacuzzi but I'm a little nervous about what happens to the Joule when an egg cracks open and spews in the water. It will happen. Even though I'm careful. Should the eggs be room temp when placed in the water?
i'm with you, Julie! at 7500ft, i have the same issues, questions, and confusions about SV cooking times. we need a high altitude spin off
My wife and I has fun making these, and then a lot of fun plating them. The shelling technique is a win in our books. Thanks for the recipe and instructions.
203°F water is 203°F water even if it's 50m below the ground, at sea level, on top of a mountain, or (probably) in space. That's the beauty of sous vide
They came out beautifully and were a hit at our neighborhood eclipse party! How many times in your life do you get to see a total eclipse? You definitely need to celebrate with caviar! #TotalEggclipseOfTheHeart
Are the eggs cold or room temperature when you add the to the sous vide?
Try sealing the top of your container in saran wrap. The heat is evaporating too fast from your water. This happened to me as well. Funny enough mine topped out at 198 too.
What I find frustrating is the ingredients listed as fractional oz/gms. How many Tbs/tsp are 0.56 oz of dijon?
Has anyone tried keeping the filling mixture overnight? Anything to watch out for?
Any thoughts on cooking the eggs one day early? OK to refrigerate, peel and make the mixture and serve the next day? I wonder if refrigeration sets the fats in the yolk and makes them hard to mix.
Water will not reach 203 above 4000 feet or so,so...
Just click on the Edit Scale/Units and then click on OZ on the left side of your screen. you'll then see oz, TBSP etc.
One of the few recipes I have tried here that failed big time. Whites were stuffed cooked them sous vide as directed read peeling page, it didn't matter so put yokes in one container and whites in another left in fridge overnight so I could get out from being pissed off and 24 hours later found a better way to use them. chuck all into food processor whites/yokes rest of stuff plus 1 teaspoon white wine vinegar and churning, once in paste like form add kewpie mayo (only stuff to use) and bring up real creamy probably about 3 table spoons but I wasn't counting going on taste. finish churning it the put in piping bag. Lave in fridge whilst prepare some lightly toasted French roll cut into small thin sections and once toasted pipe and dust with paprika - much better. big advantage the little suckers are easier to handle and people don't drop them! from now on I am forgetting the whites as shells and going for bread as base. Besides you can get more of the filling on the bread and more Smoked hot paprika!!
Question about preparing the eggs for cooking. I don't see anywhere it says to put the eggs in a vacuum sales bag? Are we supposed to just put them in the water with the Joule running?
Yes, just put them in the water without a vacuum bag.
caper juice is a great addition
@themeyersboy that's not exactly true. Converting it to oz with the eddit and scale feature does not give you volumetric (tablespoons, teaspoons, etc) it just converts the metric weight into imperial standard weight.
Are the eggs at room temperature or right out of the refrigerator when you put them in the 194º water?
How did you get those egg whites coloured?
Looks rather pretty.
Right outta the fridge
I am also looking for how to naturally dye the eggs. That was what pulled me in to this recipe. I’ve made sous vide eggs and love them but I want to dye them.
Same thing happened to me...I realized the recipe for natural dyes is in the ChefSteps email, not in the deviled egg recipe. Basically, follow recipe above....cook eggs, peel, then dye with tumeric for yellow, beetroot for red, etc.
Here's the article if you didn't get the email:
Naked and natural-dyed, these deviled Easter eggs are a party in your mouth and a feast for your eyes. To make these gorgeous oeufs, first cook with Joule at your favorite temp/time (we like 194 °F / 90 °C for 20 minutes), then submerge whole peeled eggs in jewel-tone dyes made from fresh turmeric for orange/yellow, dried pea blossoms for blue, and beetroot powder for red/pink. You can also mix turmeric root and pea blossom to create a green color, or pea blossom and beetroot for a purple color.
To create these natural dyes, simply steep each ingredient in hot water for 30 minutes, strain the leftover solids, and let the liquid cool. We recommend 20g of turmeric or 10g of pea blossoms or beetroot per quart of water. Then, submerge whole peeled cooked eggs in the dye for anywhere from 15 minutes to overnight for varying saturation. And yes, you can use regular food-grade dye in lieu of the natural stuff.
From there, continue with our recipe for The Best Deviled Eggs. If you haven’t made them yet, hold onto your rabbit ears—a rich, creamy revolution is coming to an hors d’oeuvres table near you.
I have to say - I love the textures BUT DANG, I cannot get these things peeled! I loose 1/2 the white! I don't know what to do about the egg shells! HELP
Egg bites containers and recipes
Sooo my joule throws an error when I try to set the temp to 194, is there a new version?
I found if I start peeling at the big end and continually dip in the cold water the shell came off easier. My grandson was having the same problem until I showed him about the big end, tear the membrane, and continually dip in the cold water. Hope this helps.
I did. I just covered them with plastic wrap. They were better, as the flavors melded together. Just don’t garnish until ready to serve.
Turmeric, beetroot powder and pea blossoms. 10-20 g in 3-4 cups hot water, strain, cool and put eggs in overnight.
I had the same problem every time I asked Alexa to set the temp. I had to go through the app to set the temp. What the heck???
What would be the time for room-temperature eggs, please?
Do you start the timer when the water has returned to 194? Or when you put them in?
When you put it in.
I think you are dusting the empty egg white cups with smoked paprika before filling with the deviled egg yolk/crepe fraiche mixture, based on your photos. Maybe adjust the instructions to reflect that.
I use greek yogurt and it worked really well. The trader joes full fat one. I also cut the top and bottom so that it would stand on its own when doing the less traditional cut from the short center.
Yuri, yes it will. The boiling point of water at 4,000 ft is 204.3°F. The original commenter was at 4,500 ft, and the boiling point of water essentially 203°F (203.4°F) at that elevation. So if the recipe they were following used 203°F they could probably do it without sous vide as they could just boil the water and then get within half a degree of the right temp.
