Porcine Aviator
Full Fledged Farker
- Joined
- Aug 18, 2014
- Location
- Bel Air, CA
I have cooked Sous Vide for several years with excellent results, but never boiled eggs.
I made eggs at 158° this morning, and found that the whites are unacceptable compared to the normal stove top technique. The whites are runny and have a slimy undercooked texture. While this may not be dangerous, it is certainly unappetizing.
Here's why:
When you cook eggs in 200° water on the stove, the egg cooks from the outside-in. The whites get fully cooked while you can determine the doneness of the yolk by timing.
Not so with Sous Vide. The entire egg is the same temp. So, if you like hard whites, which I do, and soft yolks-- which I do-- Sous Vide can't deliver.
Of course you could simply raise the temp. to 165-175°, but then you would have a hard boiled egg that took 45 minutes longer to make than traditional cooking.
I think the only place for a Sous Vide egg is in a Caesar Salad.
I made eggs at 158° this morning, and found that the whites are unacceptable compared to the normal stove top technique. The whites are runny and have a slimy undercooked texture. While this may not be dangerous, it is certainly unappetizing.
Here's why:
When you cook eggs in 200° water on the stove, the egg cooks from the outside-in. The whites get fully cooked while you can determine the doneness of the yolk by timing.
Not so with Sous Vide. The entire egg is the same temp. So, if you like hard whites, which I do, and soft yolks-- which I do-- Sous Vide can't deliver.
Of course you could simply raise the temp. to 165-175°, but then you would have a hard boiled egg that took 45 minutes longer to make than traditional cooking.
I think the only place for a Sous Vide egg is in a Caesar Salad.