Go to the Recipe: Ultimate Poached Egg Upgrade
These are nice "European" boiled eggs. Like the ones you get for breakfast in England. But guys, they aint poached. To call an egg or anything poached it has to come in contact with the poaching liquid. If it's in a poaching cup, saran wrap or it's shell it's not poached. It's boiled. Granted these probably make great Eggs Benedict but they'll lack the over hydrated albumin that makes a poached egg a poached egg. I imagine only a purist would care though.
There are ways to constrain eggs so that you can, via technology, and not skill poach them nicely. But it's complicated and requires in house manufacturing.
@Richard Richardsen as with almost every one of your comments, you are once again mistaken. First, this isn't boiled. A boiled egg requires the water to, you guessed it, boil. The Joule, while powerful, is nor going to get the water to the boil, and in the gravitational and pressure environment that it's in, the water cannot boil at threw temperatures listed.
Second: you are incorrect about the definition of the word poach. According to Merriam Webster to poach means "to cook in or above a gently simmering liquid" at no point is the product coming into contact with the cooking liquid required in this, or any other definition from a reputable source.
Their technique meets every requirement for the technical definition of the work "poach."
As I often recommend, please keep your ignorance to yourself. It's one thing to have everyone think you have no idea what you're talking about. It's another thing altogether for you to open your mouth and prove them right.
"As I often recommend, please keep your ignorance to yourself." That my friend, says it all. Who are you to do that and why?
Your post is aggressive, ad hominum and riddled with attributions that don't exist. There are culinary dictionaries dude..Try one. Webster obviously didn't cook. Who said, other than you, that the water must boil? That's an age old insult to the English language. "Hard cooked egg". Yuk. A boiled egg is an egg cooked in its shell in hot water. That's what "boil" means in that context. It does not mean boiling.
Poached eggs are placed in the poaching medium ( what good would court bouillon be if it wasn't ) so that the part you eat is in contact with the hot liquid. The egg above is a soft boiled egg. Cooked in it's shell until the whites just begin to coagulate but it's not poached. Soft like a poached egg. But not poached. But like I DID say..it's probably fine. Anyone can learn to poach an egg. But as Kenji at Serious Eats says: the tricks don't work. As long as you employ them you'll put off learning to poach.
If this is what Chefsteps has become it's time to cut it loose. Passive aggressive know it all's bent on being The Man.
I have just follow your instruction for the ultimate poached eggs.It turned out PERFECT the first try. Although i like it just a little more runny. May be because i use smaller large eggs instead of XX large eggs. Would shorten cooking time by 10mins help?
Just the best way to shell poach eggs. You could say that I'm egg-static about the results.
Ballotine? Pretty sure they are "poached" despite being wrapped in film!
I just started using sous vide cooking so forgive my ignorance. I was wondering about results of cracking the eggs and cooking them in a bag....
Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cookingmethods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C)).
Cooking with a liquid ... not specifically water consititutes poaching as long as it is within the poaching range. Eggs in the shell are still considered food, regardless if you don't eat the shell... do you eat the bone in steak or chicken? Moving on, "Soft boiled eggs" as you call them in the context of using a sous vide is actually incorrect. Soft boiled eggs are eggs in the shell boiled at boiling temps for a short period and then removed promptly once that time has been reached to achieve what you know as soft boiled eggs. Chefsteps is spot on as is Brian that the terminology is correct. Simmer, poach, and boil. Three temperature ranges of immersive cooking with water. No matter how you cut the cheese with word play... boil requires higher temps than what the Joule can achieve. It can only simmer or poach. To point out that you did state that poaching is a cooking method, but are calling an egg poached in a shell "soft boiled" ... then good sir, have you decided to remove the context and definition of what boiling is in terms of a cooking method or do you normally cherry pick information?
Why oh why can't people just enjoy the food without being a smartarse? No one likes or appreciates that. It's not clever or helpful.
my thoughts exactly!
I tried the default setting for poached eggs. The yolk is perfect, but the white running to the point of useless. I played with the temperature and time and only ruined the yolk, still not setting the white. Any suggestions?
There's just no way I can miss commending this recipe, as eggs are in my top 3 of favorite foods!
75C 12 minutes
Conventional poaching does leach flavor out of what you are cooking so Sous Vide should be better.
The app says these can be served immediately or kept in the fridge for up to 5 days ... if cooking now to serve later, do you need to stop cooking in an ice bath as I would with hardboiled eggs?
There is no need of an ice bath as eggs do not become hardboiled at relatively low temperatures (147F -64'C). The internal temperature of the egg cannot be higher than the ambient temperature of where it is, namely in the Joule temperature controlled water bath. Once the cooking is done and the eggs are out of the water, either at room temperature or as you suggest in an ice bath, they will be in an environment with a temperature lower than 147F.
Havre fun cooking. Cheers.
Trying to figure out how to reheat before serving if I make them ahead.
keep in fridge and 10 minutes befor you need those, Baño de 40-50 ° C
I agree, I get much better results with this time/temp
Eggs cooked in a container, like a small jar or shell container in liquid below boiling would be a coddled egg. This is a coddled egg instruction withought buying an egg coddler. Sous vide is perfect for coddled eggs.
You could probably do a controlled poach by setting the shelled egg in a small jar with some water and setting that in the sous vide pan, but it might stick to the edges.
Can anyone recommend a time & temp for JUMBO eggs? Thank you!
Test for freshness - fresh eggs submerged in a bowl of water will lay on their sides.
Croissant Filet Benny I thinned the hollandaise a bit to much I got caught at work and it sat uncovered and was a bit thick so. Top with cayenne, smoked paprika and chives. Steak was a perfect med rare. I make this for my bday every year the Joule has just made it so much more easy.
The reason the low temp can result in "snotty" whites but good yolks, is that the two coagulate at different temperatures. Serious Eats has a great treatise on this here
Start with 3 jumbo eggs and cook for 1 hour at 147ºF. At the end of the hour, pull one egg and test to see if you like the results. Too runny? Cook the remaining eggs another 15 minutes and test again. Not ready? Cook the last one another 15 minutes and see what happens.
CAVEAT: Jumbo eggs can be variable in size... even in the same carton. Select eggs that look about the same size to ensure even cooking. Good luck!!
Can you crack the egg directly in the water with the same results?
Do you have a Sous Vide? The water is pumped through heater so if you drop a raw egg in the water where do you think it goes?
You don’t crack the egg.
No
Please never give me anything cooked in plastic, yuk. Im not paying for that?
I have found too much variation from carton to carton of eggs. I would do eggs at different temps and times until I found something that worked. Next carton and the time and temp would not work. I just go back the old way and poach, really easier and more forgiving. Sous vide is great for alot of things, but not a poached egg.
You can use a SV method to poach but it's a bit silly. To do so you fill a bag with water and carefully pour in the raw egg. Then poach at your desired temp. This used to be the hot setup before PID burner units ( like the Control Freak ) came about. You can SV poach fish that way too and use a court bullion in the bag. But now that precision heat can be direct applied to a pot there's no need for SV. Eggs cook rare via SV then removed from the shell are not poached. Eggs boiled in saran wrap are not poached. To poach the egg must be in contact with the cooking fluid.
You can cheat. Fill a skillet with water up half way. When warm put a small ramekin in it and fill it about 1/2 inch ( 1 CM ) with water from the pan. Carefully pour in an egg and as the white sets add water until it is submerged. When cooked as you like use a small silicone spatula to deliver the egg. It will be well formed, no fronds and over-hydrated like a properly poached egg. It works unless you're feeding it to a high wire pro.
You all might want to try by looking at the weight of an egg not the size. We need to test cooking the eggs by weight and print the time for them.
is it possible to prepare the poached eggs days ahead and serve them after warming them up in the warm water?
You can! Just ice the eggs down right after cooking, and reheat them in the same temp bath for about 45 min to heat back through.
If you are changing 2 variables you'll never get to consistency. An egg, large or small, is made up of the same things so they will respond to temperature in the same way. Time, usually the independent variable, would be the one to alter here. Probably something along the lines of a consistent temperature and a weight adjusted time ( weigh the eggs on a gram scale ) would work if you want to get overly "sciencey".
Tried this method for the first time today. 147F for 1 hour and 5 minutes. Whites were not set at all. I'm super disappointed. I have a few more eggs still in the bath. Letting them go another 20 minutes. I'm hoping they get better. I was trying to make my wife a special breakfast. Its not looking good at the moment.
Update, the additional time did nothing to set the whites. Breakfast fail. I still get points for trying to make breakfast, but this recipe/method is a non-starter.
Has anyone else added a tad of vinegar to the water with the eggs? Apparently that does a couple of things, but could potentially thicken the whites a little. I have some on right now for eggs Benny.
Quicker to put in heat roof container and pour boiling water over them from jug for 8 min or so.
