Go to the Recipe: Perfect Sous Vide Poached Eggs
I've started using this at home as I like the texture of the white much better than say, an equilibrium-cooked 63 C egg. Do we know whether this method achieves pasteurization?
I've been doing this for awhile now. I've done 75C at about 6 different durations. 74.5C for 15 minutes and 14 minutes and 73.5C for 15 minutes. I'll try the 13 minutes at 75C tomorrow, but I am really trying to get the fudgey, honey, thick, coat-your-mouth-and-tongue yolk that a 63C egg produces and this quicker method isn't quite doing it. I'm finding that the yolks are cooked to three separate textures. Runny, like a poached egg, thicker like a sous vide egg (but not that fudginess I'm looking for) and then moderately set to the point where I can remove the yolk from the white and it is somewhat malleable. I don't know if this is complaining, I'm just expressing my frustration with trying to find a quick method to getting a set white that you get with a 75C egg, but still get that ridiculously unique yolk texture. I'm also avoiding the process of pre-boiling as I don't want to add steps to this.Last thing, have you tried Grade A vs. Grade AA eggs? I haven't gotten a chance to try it yet, but apparently when doing a sous vide egg, the whites of a Grade AA egg will set much better and hold together better than a Grade A egg. I'm talking at those 63C temperatures too, not the 75C ones.
Interesting observation on Grade A vs. Grade AA. I'm trying to work this out for quick service in a restaurant environment, and also agree that I would prefer to not add the step of pre-boiling. I hope we can continue to see more posts here.Thanks a bunch.
- originally posted by Guest
I posted this above and tried to move it to reply to Robert but wasn't able.
Very interesting, I hadn't stopped to think about the A versus AA grade, but your comment jogged my memory. This will indeed causes a difference in texture, and we just had problems with this the other week while doing a demo on the East coast. Very fresh, grade AA will have a firmer textured white.
how about quail eggs?pressure steaming them in a Kuhn sometimes works but is too unreliable.Is there an equation out there where mass could equal time?
No easy equation on this so far as I know. Trial-and-error experimentation required.
You could look at this chart, which might have the sizes you need.http://blog.sousvidesupreme.co...Somewhere out there you can find a paper template that you slip around an egg and it tells you the circumference and diameter.
Here we go:63.7C/65 min. - Large Grade AA - perfect, syrupy, thick yolk, whites runny, some stayed with the yolk, a lot fell through a slotted spoon63.7C/65min. - Extra-Large Grade AA - perfect, syrupy, thick yolk, most of the whites set and stayed with the yolk, much better than the large AA egg, the texture of the whites in both the large and extra-large was still a little too "snotty" for what I completely prefer, but the yolk is heavenly75C/13 min. - Large Grade AA - had some runny whites (lost a good amount through the wholes of a slotted spoon), the rest somewhat set, the yolks were perfectly runny like a poached egg, BUT the yolk wasn't perfectly centered in the egg so the yolk that was close to the inside of the shell actually were somewhat set compared to the rest of it75C/13 min - Extra-Large Grade AA - set whites, no runny whites at all, a runny yolk exactly like a poached egg75C/15 min - Extra-Large Grade AA - set whites, no runny whites, outer yolk very thick and had a set shape (able to remove from the whites), the inner yolk was syrupy and runny, that perfect coat your mouth all over thick sous vide yolk (basically the equivalent to my 63.7C yolk), this 75C/15 min. egg had two textures for the yolk as opposed to the 3 I have gotten before). The problem with this temperature and time was that basically half of the yolk was that great runny and the rest was that thick, basically set texture. I want the whole yolk to be like the 63.7C yolk but have the firmness of the whites in a 75C egg.74.5C/15 min. - Large Grade A - set whites, perfect "orb" shape, no runny whites, thick yolk, but once again too much of it set (three textures here, set, syrupy, and runny).Still need to do 74.5C/15 min. for the XL Grade AA. Not sure how different it will be.Eggs are so incredibly different every time. I did a 15 minute egg at 75C and 73.5C and they were basically identical. So many factors.I think I'm looking for a perfect 15 minute egg since my Anova circulator only does increments of 5 minutes, haha. Maybe I should l try to find a perfect 10 minute egg?
Why would the anyone ever do the pre cooked version if the pick up time is 15 minute on the reheat VS 13 on the one step cooked to order method.The thing im trying to wrap my head around is how to do this in a full service fast paced night when you have 15 of them on order at the same time but they all came in few minutes apart...how do you track the eggs in the bath if they are in the shells still? how do you keep track of which ones are first out ? I love this method a lot i just am cautious to try it full scale in service. Any advice?
- originally posted by Mark
Write on the shell?
There is quite a bit of discussion about this in the forum. One reason to do the precook is if you have a limited number of baths. You precook things to different degrees of doneness (rare, medium-rare, medium, well) and then reheat them all at the rare temperature. They'll have the right texture and appearance this way.
I have the ticket to what you are looking for! You need to cook the eggs in a 63C back for about 45 minutes. Ice them then do the 75c/12/13 minutes. Thats what you are looking for. You can also revers the temps, even boil for about 4 minutes/ice, then 63c until pick up.
- originally posted by Grant Lee Crilly
The pasta dish you use the egg in towards the end of the video looks great. What is it? Carbonara? Would really appreciate if you could briefly identify the components. Thanks much.
http://youtu.be/aazP6zvJmiQ uh Baby. There is a tuning and pre step style Variation. Just found it on youtube. Damn.
Mark, how I would go about this would be, before service cook x amount of 75 °C eggs that you estimate needing for the nights service. Ice just after cooking. About 25 minutes before service, drop an estimated amount of eggs that you believe you will need in a zip-lock bag with water in a 60 °C bath. Label the top of the bag with a sharpy the time they were dropped. Every hour check one of your eggs to make sure they are holding texturally as desired. I hope this helps Mark, very interested in hearing about your results!
I've only tried this once so far, I live in the UK and I'm unsure if you can get AA graded eggs over here, So I used our top graded A eggs, which medium over here typically weigh 54g+, left them in for 13/15/17 minutes, each one the whites were super runny, didn't stay with the Yoke once, the yokes on the first two were lovely, the 3rd had gone solid pretty much.Question, would leaving them in the fridge for longer or maybe even a slight freeze firm up the whites? Or would raising the temp help to firm the whites? I'm thinking more of a typical poached egg there, where the outside temp in the water is 95-100, so maybe upping it to 80 and cooking for a little less may help?
Tried this last night. Egg was delicious, though I might try the two step method next time.I did notice that a lot of the outer white stuck to the shell. This didn't affect the end result in any negative way (if anything, the egg looked better without it), just curious if this is common. I'm still getting a feel for my circulator's idiosyncrasies.
Perhaps we need to know the initial temp and belly thickness of the egg to calibrate the definative time required...just a thought since we are using thermal radiation.
- originally posted by Dave
Curious where you guys are getting 55g eggs graded as extra-large. USDA classifies Large eggs as 57 g and Extra-large eggs as around 64 g.
http://www.chefsteps.com/activ...
- originally posted by Charles Freilich
Good catch, it was a typo between large and extra-large eggs.
btw, the typo is still there in the top description:
"We cook a 55 g egg (extra large) [...]"
just tried this with medium eggs - all I had to hand - I didn't so much peel them as pour them out of the shell.
I saw a great trick online where they used the wire wisk from a stand mixer to hold the eggs (up to 4). Then they were easy to lower into the water, and easy to get out without breaking.
I've had the best success with jumbo (about 70-75 grams) Grade AA (or local equivalent) eggs, right out of the fridge, for about 13:25.
If you are in the United States and still buying Grade A eggs, you will be practically blown away when you switch to AA -- I was. There seems to be some sort of conspiracy afoot between the egg industry and the USDA to convince Americans that Grade A eggs are good enough, and that there is little difference in the step up to Grade AA. Thanks to the comments here I discovered that was not true. The cheap supermarket Grade AA eggs are miles better than the fanciest and most expensive free range Grade A eggs.
This just isn't working for me, I have an immersion sous vide machine and each time I try to poach an egg in its shell the whites are watery and really not the texture I want. More importantly the egg, despite being the prescribed size and whatnot, doesn't end up looking like it does in the recipe--at all.
I wanted to sous vide partially because of the consistency you can achieve in a recipe but somehow people are putting large eggs in a water bath of 75 degrees for 13 minutes and getting different results. What gives?
Tried this as my very first sous vide experiment ever. In the morning while rushing to get my daughter out the door for school. Stressful... Guess what? It worked nearly perfectly. I used a 65g AA egg from Costco, per suggestions in this thread. Served on buttered toast. I will increase the time to 14min for the next attempt. What an ego boost!
We just tried this. I got my Sous Vide cooker yesterday. Holy cow, very yummy. Can't wait to try more!
Perhaps you're confusing celsius and fahrenheit. You should be looking for a temp of 167 degrees fahrenheit.
Why shock and cool when you have to reheat longer than the original 13 minute
Yup, I think this beats the 1hr, ~63 degree egg. http://instagram.com/p/zDOnoeO24D/
finally! I settled on 75C for 14 minutes with eggs that were straight from the fridge and between 63 and 66g each. Perfect and I agree that they are much nicer than the 63C egg
Was very generously given a PolyScience Sous Vide by a good friend, and decided to try this as my first test. We tried both the 75C and 64C versions, but using eggs that were a few days old. We did the 75C egg for 13 min and the whites were quite watery and softer than we would have liked. We figured that it was probably due the the age of the eggs and the whites being a bit old. Then tried the 64C for an hour but went out shopping so we got back after the egg had been in there for probably 90 min. the yolk had a fudgy consistency and the white was quite firm. A bit over done with for our liking.
We bought some fresh eggs from the farmers market, and tried the 75C egg again for 14 min and it turned out fantastically! Really happy with the results!
First, I was worry about the eggs will be plain but then when I crack them, it was a perfection every time I cook. Thank you so much.
Success.. I used my Anova Precision Cooker Sous Vide and turned out a great looking egg. My egg was only large, not extra-large, but I followed the other steps (temp, time). I think it worked out better for me. The white wasn't as runny/slimy looking as I've seen some poached eggs. Which is good for me as too runny is a turn off. The yolk was a tad more set. It was still soft and gooey, it just didn't run on the plate as much when breaking into it. I suppose the egg was more soft-set than poached? However, I liked it quite well. I just ate it on top of a piece of toast with a slice of cheese. I wanted to test it first before delving into homemade eggs benedict territory. Will definitely be using this method in the future.
No sir there is another variable at play ... that would be insanely off
Could you recommend a holding temperature for service? It would be nice to be able to pull perfectly cooked eggs out of a bath as needed
I tried the 75 degree egg this afternoon, all the way down in New Zealand. I used a pot over a gas stove with a digital thermometer suspended in the water using a clip. Once I found the gas setting required I dropped my refridgerated eggs into the water. 13 minutes later I removed the egg and served immediately. When I cracked my egg the white separated from the yolk which was a little disappointing. Any reason why this may have happened?
One think that comes into my mind is that maybe the yolk was not in the center. When cooking on the stove it is important to stir your eggs gently for a few minutes and use the centrifugal force to keep the yolk in the center. For instance if I make soft eggs (not sous-vide), I cook them for 6mn30s and I stir them for about 1mn30s at the beginning.
Unless you're using an emu egg then temperature is the only variable. Have you tried checking the water temp with a thermometer? Maybe your circulator is not working correctly?
I just purchased a Sensaire yesterday and have already made a few very delicious items. This morning I had to try the egg, because I have been thinking about it for months. It came out perfect the very first time! I feel like a freaking kid, this is awesome! Now I need to test shocking it in ice and then quickly reheating it to see if it would be practical for service. Thank you ChefSteps!
Hello, can you cook eggs refroidire immediately in iced water and open only one day after ? "Sorry for my bad english, I'm french"
i just canot do it, i have only regular eggs 50gr , did it for 10-12-13 min , the egg whites always too liquid and one yolk totally solid with whites liquid
Are you starting with cold eggs or room temperature eggs?
This is awesome. I used my thermomix, simplest thing I have ever cooked, stuck em in the simmer basket all 5 eggs and left them for 14 minutes while I cooked the rest of the breakfast. Big thumbs up from guests
It's been asked earlier, but answered in an effective manner: what is the delicious something the egg being served on at the end of the video? Thank you.
My eggs did not turn out anything like the video. I did exactly 167F for 13 mins and got a nice yolk, but the whites were very runny. Could anyone offer a fix to this please?
You could mess around with more time / higher temp or crack them into boiling water for 30 seconds or so to firm up the whites.
Looks like it's this: https://www.chefsteps.com/activities/hazelnut-ragout-pappardelle
Hello! mine also, always liquid... Which temperature the egg should be before cooking to avoid this? anyone? Thanks a lot!
