i decided to approach the sous vide egg today. yes i know everyone has done it, i have made tons of them but realized i dont really like them as much as a soft boiled egg, for this post i am concentrating on one temp, different methods. for me personally i am not too fond of the barely quivering egg white, maybe i am old fashioned, but the texture of a soft boiled egg is rad. so i set out to marry the two together. i took 5 eggs, all are cooked for different times. 3 of which were boiled before being plunged into the circulator at 63.5 c.
so the eggs are labeled except one, all of these eggs cooked for 45 min. although the ones labeled with the minutes were boiled for that amount of time before being cooked for 45 min @ 63.5c. the one with no label was cooked for an hour at 63.5c NO pre-boil.
eggs cooking. pretty basic. moving on.
the eggs after 45 min of cooking. notice the 3 min pre-boil pretty much rules. i was happy with the outcome, it was firm enough to peel and handle but you could feel how delicate the inside was. this was the clear winner for my personal preference.
this is with applying barely any pressure, you can see the egg giving quite a bit. this would also be a good way to prep, "blanch" your eggs, then cook peel and set aside to heat to order. its like a poached egg wrapped in a thin layer of egg that has been cooked a little further giving you 2 textures in the same egg white then a 3rd texture in the yolk.
the one to the left was the one minute pre-boil, the one in the middle was the 2 min pre-boil, and the last one was the straight 63.5c for 45 min. personally i didnt like the results with any of these.
here is the 63.5 after 1 hour of cooking, this is the egg that is the standard to this technique. it turned out well, but i still personally love the other 3 min pre-boil egg.
3 min pre-boiled (temp before cooking was cooler to room temp. size large egg. grade a) then transferred to 63.5c for 45 min.
eggs and toast. with blis of course.
creamiest yolk ever. just on the verge of wanting to solidify .5c more and it will start to solidify. notice the inside texture as opposed to the outside texture,t he outside is the firmer texture while the inside white is a lot softer.
you choose. the one on the left or the one on the right? for me the right one is my clear choice, yes it does require a little more in the labor department since you cant just crack them open, strain on a paper towel then plate, and call it done while not peeling a thing then so be it. but if this is the texture you are looking for, its totally worth it.
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