Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sous Vide for Soft-Boiled Eggs


boilsover
 Share

Recommended Posts

I have tried sous-vide eggs in all their many iterations and have never been able to maintain any kind of consistency in results. 

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

10 minutes ago, Anna N said:

I have tried sous-vide eggs in all their many iterations and have never been able to maintain any kind of consistency in results. 


I fully agree ... but plunging them straight from the fridge into boiling water and boiling them with a stir now and then for 6.5 min gives me consistent cooked whites with centered, runny yolks.

  • Like 3
  • Haha 1
Link to comment
Share on other sites

4 hours ago, Duvel said:


I fully agree ... but plunging them straight from the fridge into boiling water and boiling them with a stir now and then for 6.5 min gives me consistent cooked whites with centered, runny yolks.

Yep it’s much more reliable. And for hard boiled eggs — from the fridge into cold water, turn on the heat and stir gently for a minute or two to centre the yolks, bring the water to a boil, turn off the heat, put on the lid, leave alone for 10 minutes, into ice bath and perfect every time. 

  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

5 hours ago, Duvel said:


I fully agree ... but plunging them straight from the fridge into boiling water and boiling them with a stir now and then for 6.5 min gives me consistent cooked whites with centered, runny yolks.

Yep.  This is my go-to method and has not failed me yet. 

  • Like 2
Link to comment
Share on other sites

 Share

×
×
  • Create New...