Go to the Recipe: Perfect Sous Vide Poached Eggs
how about duck eggs?
This is NOT a poached egg. It is a very soft boiled egg served out of the shell. The albumin has not been exposed to water during cooking resulting in an egg that lacks the silkiness of a poached egg.
Poaching is a tough gig for the first time poacher. There are some things that will make it easier though. The challenge in poaching is not to scatter the egg all over the pot and to produce an end product that looks good enough to eat. There are "tricks" that have been proposed like adding acid to the water but do so at your peril. It doesn't do a darn thing other than taint the eggs with a noxious flavor.
Take the eggs you wish to poach..in their shells and par cook them to about 140 degrees. Boil your poaching water in a deep pot. Break the eggs carefully and pour them into a small vessel ( cup etc ) that will allow them to be gently poured into the water. If you wish swirl the water and gently pour in the eggs. The par cooked eggs will set almost immediately ( they are near ready when introduced ) reducing scatter and ugly albumin formation. Try it a few times to nail your poaching time.
BTW, if you have a Anova Precision Oven, try 167 x 16 min to get the same result.
Someone on the forum just educated me that this type of spoon is called a "julip spoon". Common on Derby day!
Yes, thank you. I'm a scientist, so it gets confusing using metric in the lab and non-metric outside it lol. "4 degree" is what we can a fridge in the lab.
Thanks. You mean 40°F ?
This is a very sensitive technique, so the egg age (younger is better), grade, size, weight and starting temp can significantly affect the outcome.
Get a box of the eggs you typically use, and start cooking them one by one, varying the time slightly, and you'll work out what works, and then stick with exactly that and the same egg characteristics. Playing around with the temp, varying by 1 degree at a time is also educational.
I use Extra Large, AA eggs from Egglands Best (which tend to be the youngest eggs in the grocery store; see ChefSteps' recent Egg Carton Decoder), right from the fridge, 167°F x 13 min and right into a bowl of cool water for 60 seconds before cracking into a slotted spoon on a napkin.
Given the Joule has a very low minimum volume of water requirement, you can do this in a small bowl with very little water, just enough to cover the eggs (for a small number of eggs). That way, given how fast heating the Joule is, you can have 2 or 3 sous vide eggs in 8 minutes starting from zero. As fast as doing eggs on the stovetop.
Works 100% of the time, because I practiced on a dozen eggs and always use exactly the same eggs.
Doesn't work, unless you want an overcooked yolk.
You can transfer the whole egg, or the cracked egg without shell, to a pot of simmering water (possibly using a small sieve) to briefly firm up the white. But you might as just do a classic poached egg in a pot of simmering water in that case and skip the sous vide.
This is a traditional sous vide egg, not a poached egg, despite the title of the video.
You can't get the classic 63-degree sous vide egg texture using a pot of water (which was originally designed to be something you could stir into a dish of pasta or something as a sauce). It is a unique texture.
And you can't get the classic poached egg using sous vide without jumping through hoops (usually involving using both sous vide and simmering water, which is too much work in my mind).
You can't get there from here, basically. But appreciate it for what it is. If you want that classic poached egg, you should use the classic technique.
Crack into a slotted spoon and let loose whites drain onto a napkin. Easy-peasy.
I actually use spherification spoon, since I have it:
https://modernistpantry.com/products/ultimate-modernist-cooking-made-easy-kit.html
Looks to be avocado toast with a poached egg.
How do you peel such a soft egg?
Tap it on the counter, make a hole and then the egg should slide out. Of course some white will stick to the shell but....you may alternately smash it lightly in between your two palms and let it slide out from the broken shells. It is an art and may take some practice.
So how do you remove the shell from a poached consistency egg?
How did you crack the egg in the video? Its not shown, but looks like the seam is right down the middle. Was it lightly cracked with a knife? Is there one method that helps get more of the egg out in one piece?
I ha e NEVER had the whites firm enough that the yolks were still runny as preferred...
WONDERING...Perhaps sous vide on the time/temp that is at bottom of scale for runny yolks...
Then pop the egg ( with or without shell???) into simmering water to firm up whites? Maybe. 2 step, but could hold eggs over in shell and when want to eat POACHED eggs, crack open and pour out entire egg, just pop in water and they will be attractive and the whites will have a chance to become firm?!
Found this out by accident: the one that I took out of the bath a bit late was better (firmer white).
Has anyone tried this technique in reverse for more security. In other words, cook the egg at 63c for a period of time to cook the yolk through, then increase the heat to solidify the outer white?
As with a lot of people here, I agree that 13.5 minutes yields a better result.
I'm impressed... And I'm not a chef... Lot of people complaining about the result of this recipe... Everyone talks about the exact weight and temperature, convinced about its relation to a good result and no-one can see the implications of a fridge-temperature-egg... Is it a +6 fridge...? +2...? +4...? +1...? Could it be that...? In fact, why are you storing eggs on frigde...? unless your kitchen is at 38ºC constantly, there´s no need nor improvement.
Epic fail - please take another look at the recipe. One 62 gram egg, one 63 gram egg for 13 minutes at 167 Joule sous vide. The egg whites didn't cook well, read soup so the yolks didn't cook at all and dinner was ruined. I've been cooking for 40+ years and using a Joule for 2+.
This egg isn't exactly meant to be peeled; it's not a soft-boiled egg. The "outer" or runnier part of the white stays stuck to the shell. The same stuff that would be all spread through the poaching liquid in a traditional method.
I’ve used eggs straight out of the coop. Dropped in for 14 minutes at 167 degrees. Peeling was impossible. Ice bath didn’t help, nor did peeling under running water. I notice no change between kinda fresh store bought eggs or eggs laid same day. As suggested, I have tested this with a dozen eggs one at a time to note the differences. The yolks slightly varied but the white nearly always comes off with the shell.
Typically we wait at least 7-10 days to hard boil farm fresh eggs to make peeling easier. Adding a splash of white vinegar to the egg bath also helps. This made no difference with this poached egg instruction.
Duck eggs took 16 min for my liking the eggs are any where between 78 and 85 grams so a little guess work is needed, but its an egg and its my breakfast so if I screw it up today there is always tomorrow, unless the Lord comes back then I will be having a Heavenly Breakfast instead. Im thinking the eggs there are perfect.:)
Hi Geeks Has anybody tried the 75 °C cooking with Duck eggs ? If yes how long did you have to cook them compare to hen eggs?
From some comments I've seen online, there is apparently some debate about whether England's Best eggs really are lower in cholesterol than the average egg. I'll assume they are not lying, but as always, it probably depends on exactly what their comparator is. The devil is in the details.
Be that as it may be, according to their website, they do ship their eggs more quickly to grocery stores, so they will be fresher than the typical eggs, which can apparently be weeks old by the time you see them. And Kenji's SeriousEats article on SV eggs indicates that the freshest eggs are best, since they have the tightest whites.
BTW, there is a 3 digit number printed on all egg cartons in the US, which indicates what day the eggs were laid on. 001 indicates Jan 1st (1st day of the year) and 364 indicates Dec 31st (last day of the year). This site will allow you to calculate what today's number is, so you can easily tell which are the freshest eggs in your grocery:
https://www.epochconverter.com/daynumbers
So I'll probably stick with these eggs, since I can get them easily.
Another video (don't laugh at my comments):
https://www.instagram.com/p/BwZyPPHg3h2/
Easy. Just cook the eggs as in recipe and just reheat them in 63 degrees, and timing is no problem.
What is the recipe on the photo?
Did three 62 gram very fresh farm eggs for 13 minutes. Whites were too soupy for me. Salvaged them by repoaching (out of shell in fresh water). The revelation was the SV thick sliced homemade bacon (ooked at 145 defrees overnight and then griddled).
So 13-13.5 min at 167°F is perfect, depending on the size of the egg. For a 62 gram egg, 13 min gives a nicely set white with very little remaining loose whites (some whites will adhere to the shell), and a slightly thick, creamy yolk (with maybe a bit of more solid gelled yolk near the end where it may have been closer to the edge of the shell).
If you have a larger egg, say 69 g, go for 13.5 min or there will be a bit more runny whites.
After sous vide, I dunk in ~57°F cold tap water for 30 seconds to make it easy to handle before cracking.
I'm using cold from the fridge, fresh, Extra Large, Grade AA eggs from Eggland's Best (vegetarian chickens with supposedly less cholesterol in their eggs).
Video: https://www.instagram.com/p/Br5y37rgM30/
If you are having trouble with sous vide eggs, which is common, don't despair. Every egg, even in the same carton is different. Different size, grade, age, and starting temperature can all affect your results. My suggestion is to get a dozen fresh eggs, whatever brand/size/grade you prefer, weigh them and cook them one at a time, taking notes and varying the time slightly. Eventually you'll work out the optimum for your eggs, and get a feel for how the time should be varied to account for egg size.
As fresh as possible, and grade AA are best to minimize loose whites, although it is a little hard to find AA in most grocery stores (I get mine at Wegmans and you still have to hunt for them among all the Grade A). Extra Large Grade AA's are even harder to find.
Don't forget to season!
@Eric Hennessey How old were your eggs? This recipe really needs fresh eggs
How old were your eggs?
13 minutes was good & 14 too much, 13 minute 30 seconds was perfect. This is so much easier than the long cook at 143. The eggs come out a picture.
I had 60 gm eggs - refrigerator temp for 12 min (60/64*13) and ended up with practically raw eggs.
Maybe I need to experiment a bit, but this didn't work for me. At all. Cooking a fridge-temperature egg at 167F for 13 minutes yielded a bowl of barely partially cooked goo.
Absolute perfection, for me. Large eggs 59 grams, from fridge 11 minutes, cold water bath (not iced) 1 minute. White soft but not runny, yolk oozing and creamy. Just like the picture. From now on, I will weigh my eggs and adjust time accordingly.
I, too, live in Denver. What's great about sous vide and pressure cooking is that the "altitude-factor" is taken out of the equation. What lower atmospheric pressure does is lower the boiling point (about 204 F here instead of 212 F at sea level). You're cooking the egg at 75 C which is well below the boiling point at our altitude. In other words, 75 C in Denver is exactly the same as 75C in Seattle where the recipe was developed. I'm not sure why you're having trouble, but in this case, altitude is not the problem.
Help! I have tried poached eggs 3 times with varying degrees of failure. The first two times I used the Joule 60 min built in option. Both times the white was too runny and the yolk too hard. I just tried the above suggestion and did 167° for 15 minutes. The yolks were 80% solid, not runny in the slightes and the yolk was still too runny. All three eggs came out more akin to a soft boiled (3 minute) egg than poached. When breaking them open the whites split in half each time no matter how ginger I was and the eggs had to be scraped out of the shells with a spoon. What am I missing/doing wrong? Important fact, I live outside of Denver so I am at altitude, I suspect this is having a bit of an impact.
What would be great to know is how we can do this in a restaurant, where timing is very important. Does anybody of you makes poached eggs in a restaurant using sous vide method?
The version that Joule has results in a runnier white than the higher temperature/shorter time recommended here.. There's more than one way to cook an egg. I love the lower temperature method, but the white is too runny for some folks.
I’m getting ready to try this and note that the Joule app doesn’t have this recipe that I can find, but does have a poached egg recipe that cooks at 147° for one hour. So am I to assume this recipe is no longer recommended and they replaced it with a longer version?
Two 80 gram (jumbo) eggs for 16 minutes at a full 75ºC came out perfect for me. (25% more weight and 25% longer cooking time) Oh yeah, took my eggs out the fridge about an hour before cooking. Perfect!
Can I reheat the chilled refrigerated eggs in water bath of 64 C/ 147 F instead of 63 C/ 145 F for about 15 minutes. I am making Hollandaise sauce sous-vide at the same time the water bath temp is 64 C/ 147 F. Do you suggest to reduce the time (less than 15 min) for reheating at 64 C/ 147 F to compensate for the temperature difference. Thanks!
Done these last night, came out beautifully. Used room temp eggs (About 1 hour out of fridge). Yolks nice and creamy and my whites were nicely set too. Great over toast.
No issues with the whites sticking. Nearly perfect poached egg. I think I'd do it for a few more minutes, maybe 15-18.
Hi Doug I was wondering the same thing! @chefsteps can you put it on Joule app?
I lost a lot of the white from sticking to the inside of the shell while the white immediately surrounding the yolk came out smoothly. It's really a huge loss of white. How can I prevent losing it?
I love this temperature and time to cook (as sometimes time is a factor). I did three jumbo eggs and just perfectly done. Not fancy served on buttered toast, but yummy. I wish that it was easier to find recipes on the app however. Searched for poached eggs and could not find this. I also did not see how to get to 'saved recipes' while on the app. (?) May I suggest down at 'Search by Type' to Add 'Recipes Used' and 'Saved Recipes' . That would gather ones you work with maybe by date order and a place for the ones you really want to keep.
I just tried this, with one 61 gram egg, in the shell. It was perfect. After reading all the comments I was ready to drain off runny white and spend time experimenting until I found the right mix of time and temp, but none of that was necessary. Thank you!
Wow. There remains a need to have civilised behaviour. The bizarre post below is totally unacceptable in any polite society. If you don’t like something simply walk away
