Why Sous Vide • The 63˚C Egg • ChefSteps

many people including myself don't like that gelatinous egg white at. I would want to do a two-step process where you sous-vide the egg and chill it, then drop it in boiling water for 45 seconds or so to tighten up the white.

Boi she t h i c c c c

I mean you're basically boiling the egg at a very low temperature - the difference is that it's hard to keep that temperature constant without a sous-vide machine. I really like Heston Blumenthal's method for achieving something similar without a machine. Bring the water up to a boil, take the large pan off the heat, place in your egg and put the lead on for about 4-6 minutes (depending on how firm you want your whites and how runny you want the yolks). The temperature starts of higher, which starts to cook the whites, then as it gets cooler and cooler, it slowly firms up (similar to the sous vide), and the yolk warms through - since the temperature is dropping rather than rising, and because it is a gentle warm water, rather than a rolling boil, it keeps the whites firm but tender rather than rubbary

Who wants to eat snot egg white?

I take rubbery white over snot ANYDAY.

Unfortunately eggs are one of those things that sous vude can only make worst than any other cooking method.

I gotta give these guys a lot of credit for pushing the sous vide technique into homes over the past few years. I got one for like 20 bucks recently and it’s as amazing as advertised

Come on guys! Such a biased appreciation and judgement just for the purpose of promoting your product.
Fried and poached eggs are equally amazing, maybe even better.
I respect your skills but this vid is just so misleading.

Legit perfect food every time.>>>do7.info/jyis Kinda hard to figure out the first time, but once you've got it down, everything you cook with it is great.

Fried egg

Ummmm..... boiled eggs much?

So it's kind of like an onsen tamago? I usually make that in the instant pot.

I dunno the whites are not set

How do you peel an egg that has been cooked sous-vide ? Must be all floppy and easily breakable...

that's not a good way to fry an egg.... It's best to use a round bottom (like a wok) and much higher temperature (smoking oil) and fry for a very short time, The outer white is crusty, inner white and yok will be runny, and no rubbery texture. Also very tasty.
You get rubbery texture only if you cooked it too long.

Sous Vide is very good too, but each has their pros and cons.

The sous vide one looked the worse. I love a crispy fried egg. A good skirt on the egg is essential. The poached egg looked the best here. That "fudgey" egg yolk on the sous vide doesn't look appealing and the white seemed under-cooked.

sous vide egg???!!!! xD...........thats a boiled egg -.-

You need to put the temp in merican ha

could i cook some eggs sous vide and refrigerate them until im ready to eat them?

Thumbs up for poached one. SV one looks to jiggly.

i found that the sous vide method of cooking eggs gave eggs a weird taste. The consistency of white is also very gooey. Eggs are the only thing I don't sous vide... anybody experience the same?

Yeah, I love em too. Plus for a restaurant they are great, you can still poach them to soft or medium if you want, and they are faster and easier to work with for service. You can also "Sous Vide" them if you have one of those fancy new ovens with the 100% steam function, set the temp to 62/63 degrees and set for an hour and 15 mins, you will get the same result.

FOR THE LOVE OF GOD... please tell us what that bed of pancakey-noodly-creamy deliciousness is!

wouldn't call that sous-vide your'e just cooking them in water, sous-vide actually uses the ''vide'' meaning vacuum

i wasn't aware i was salivating lol

I don´t like eggs, but from you I would taste them.

"Take the fucking egg out,bro"

I like poaching mine cause the water vinegar adds flavour to it instead of sous vide 😀

Hey Chefsteps, what's the timing required for the egg into the 63degc water bath? Any timing up to a few hours?

yum!

That pasta recipe pls

My former flatmate liked putting sous-vide eggs on pizza.

Where can i get one of the clear basin sous vides? I really really want onee

The sous-vide lobby strikes again! That thing looks amazing

I hear what youre sayying about poached eggs , but for service would you precook the sous vide egss and reheat in water for service , please explain how you use sous vide eggs in a busy service

Isn't that just a soft boiled egg?

Only one question as an eggs lover, how long time you need to cook the eggs in sous vide at 63°?

To be honest, each way of cooking an egg has its place. And a fried egg doesn't have to be as undesirable as the one you presented. Cook it sunny side up on low heat until it is to your liking. The white will be more firm as with a sous vide egg, but far from rubbery.

What pasta did you serve with the eggs?

bake some cookies sous vide.

Way over exaggerated in regards to poached eggs.. you lose 4-5 when poaching 200.
 

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What non-stick pan do y'all use

What plastic bags should be avoided to prevent toxins getting into food when doing sous vide?

Eggs continue to cook while holding, how long depends on what texture your willing to serve

How long can you hold that egg in the bath? I'm thinking breakfast service.

is that pasta?