Eggs are the perfect ingredient to start with in sous vide cooking. There’s a reason why people go crazy over them. The results are fun, easy and impressive, plus you don’t even need a bag to cook them in - they come in their own protective shells! Just gently place them in the sous vide water bath with a spoon and cook at the target temperature for a set amount of time. Once done, serve them straight from the shell onto the plate.
Eggs are very temperature sensitive. Their texture can change drastically within the 60°C - 65°C (140°F - 149°F) range. Egg white starts coagulating at 60°C (140°F) and completely sets around 80°C (176°F); whereas egg yolk starts coagulating at 65°C (149°F) and sets at 70°C (158°F).
With that knowledge, you can construct your perfect egg by choosing the consistency of yolk and white that you like - check out the Egg temperature chart below. The 63°C (145.5°F) egg is a popular favourite for a poached egg substitute, because you’ll get a custardy yolk that is so good and creamy that you’ll want to mop it up with everything on your plate.
Did You Know?
- White hens produce white eggs, brown/red hens produce brown eggs. There's no difference between the two, but for some reason people generally prefer brown eggs.
- The temperature chart overleaf also works for duck and quails eggs too, just halve the time for quails eggs. To pasteurize, cook eggs for 1 hour 15 minutes.
- You can have eggs within eggs, and even multiple-yolked eggs. The largest number of yolks recorded in an egg was 9.